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Mexican Breakfast Scramble

January 15, 2018

Another easy way to have a protein meatless packed breakfast is by having one of my favorite choices, a Mexican Breakfast Tostada. With a savory flavor and added veggies, this may just become one of your favorites as well.  This dish is made with tofu scramble, and an easy to make black bean "meatless" filling that is sure to please every type of eater you know! 

 

Prep time: 10 minutes  Cook time: 20 minutes Total time: 30 minutes 

 

To make this you will need: 

1 block of extra firm tofu 

1 tsp Garlic Powder

1 tsp Onion powder

1 tsp of Tumeric

2 tbsp Nutritional Yeast

1-2 Handfuls of spinach

1 tsp of Diary free butter

 

1 can of Black beans Unwashed 

1 cup of Beyond Meat crumbles 

1/2 can of tomato sauce

1 Sazón packet (You can find it in your Latin American Section, I use the Goya Brand)

1 tsp adobo 

 

1 Tortilla 

 

Optional 

Dairy free Cheese  

Salsa 

 

1. Press your tofu leaving a little bit of water 

 

2.  Heat your pan on Medium and add dairy free butter 

 

3. Add Spinach 

 

4. While the Spinach is cooking start to crumble your tofu and add to the pan 

 

5. Add the garlic powder, onion powder, tumeric, and nutritional yeast and mix those together and let them cook until warm and turn off burner and place your tofu scramble to the side

 

6. In a different pan on medium heat, add your frozen crumbles and cook them until they are warm 

 

7. add in your can of black beans, I don't wash the beans to let the bean juice add flavor 

 

8. Next I just add the tomato sauce, Sazón packet and adobo simmer for a few mins

 

Add this to a warm tortilla with your cheese alternative and salsa if you please!

 

Enjoy! 

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