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Quick and easy scrambled tofu taco recipe

~*~*~I'm gluten free and vegan~*~*~
As are all my recipes
Almost all of my recipes serve 2, many with enough for leftovers
This one easily serves two but I was REALLY hungry!


So, when I woke up I was starving, had eaten an early dinner so by the time morning rolled around I was so hungry I felt nauseous.

So, I needed something quick, and high protein, because if you read yesterday's blog you'll see I thought I was feeling mentally weak because I could not keep food off my mind. Thanks to ~Darla~ I realized it was not mental weakness, it was physical. While my carb intake was as usual, even with the bread I had, my protein and fiber were both very low. Fiber was half what it normally is, and protein was less than a third what it normally is!

So, on days when I wake up needing protein I have scrambled tofu. Today I was craving some spice, and crunch, so I decided on scrambled tofu tacos:


This was so quick and easy I didn't even write it on the drawing board, it's all pretty common sense:

What you need:
  • 1/2 tbls oil
  • veggies (I used a quarter of an orange pepper, 3 green onions and a handful of spinach, wish I'd had mushrooms!)
  • extra firm tofu (I used 5 oz)
  • 1 tsp cumin
  • 1/2 tsp crushed red pepper
  • garlic salt (to taste)
  • salsa
  • hot sauce (I like chalula but all I had was frank's)
  • Corn tortilla shells, hardshell.
  • 1/4 cup black beans
  • Daiya or nutritional yeast
Prep directions:
  • Heat your pan with the 1/2 tbls of oil in it over low/medium heat.
  • While it's heating up, chop your veggies.
  • Might want to stick your tortilla shells in the oven for just a few seconds to crisp them up.
  • Crumble tofu by hand.
  • Wow! That was easy.
Cooking directions:
  • Toss the peppers, onions, spinach, whichever veggies you like, into the skillet and saute until slightly firm, but not crunchy. Add black beans.
Right about now it should look something like this:

  • Once the spinach is half wilted and the veggies are tender, about half cooked, add the 5 oz of crumbled tofu.
  • To this add your cumin, crushed red pepper, garlic salt, daiya or nutritional yeast and toss to mix thoroughly. 
  • Let stand over medium heat, tossing occasionally until tofu is cooked/hot and then add Daiya or nutritional yeast, salsa, and hot sauce.
Now it should be looking like this:

  • Plate up by stuffing your taco shells. I took the leftover filling and just ate it as a side since I don't like to eat more than two shells for calories sake.

The finished product



Comments

  1. Omigosh, this looks sooo good. I've never cooked with tofu. I'll have to give this a try when I'm feeling adventurous! Beautiful pictures by the way. I hope you're feeling much, much better.

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