Maybe it's because we live an in area full of delicious food of every ethnicity but Mexican...but here's yet another Mexican delight. I've been trying to improve my paltry breakfast repertoire. This is probably somewhat akin to a scrambled huevos rancheros. Or maybe that's huevos rancheros escramblados. Eat it.
- 4 soft flour or corn tortillas
- 1 onion (small - medium), diced
- 1⁄2 green bell pepper, diced
- 1⁄2 red bell pepper, diced
- 1 package extra firm tofu, drained
- 1 can refried beans (we like Amy's with the green chiles)
- 1 cup salsa
- 2 tsp chili powder
- 1⁄2 tsp turmeric (with two Rs!)
- 1⁄4 cup nutritional yeast
In a large skillet, begin sauteeing the onions in over medium heat. After about 5 minutes, add in the peppers and tofu, mashing the tofu up into crumbles and mixing everything well. Add in the turmeric, 1 tsp of chili powder, nutritional yeast, and salt to taste, mixing until the tofu is well-coated and yellow-ish. Reduce heat to low, cover and let simmer for 15 - 20 minutes.In a medium-sized saucepan heat the refried beans on medium heat, mixing in the chili powder, salt to taste, and 1/4 - 1/2 cup of salsa. The brands are fairly important here. The difference is "pretty good" and "delicious". The salsa is probably more interchangeable than the beans.In a toaster or skillet, lightly toast the tortillas.You'll still have a litte time on your hands, so it would be well spent making guacamole.To serve: spread a thin layer of beans on each tortilla; put the scramble on top of that. Add a salsa and/or hot sauce atop that, to taste. Garnish with guacamole and fresh spinach.
Prep time: 30 minutes