Prep: 10 minutes Cook: 8 minutes
The idea for this recipe came from the Mexican breakfast of scrambled eggs over tortillas and beans, topped with salsa. The scrambled tofu topping could also be rolled up in a tortilla with salsa, or just eaten plain. This is fairly quick to put together if you have leftover pinto beans in your refrigerator, as I usually do.
- 1 cup salsa
- 2 cups pinto beans, mashed
- 8-10 soft corn tortillas
- 1 pound firm, water-packed tofu (not silken)
- 1/4 cup vegetable broth
- 1/2 cup green onions, chopped
- 1 tbsp green chilies, chopped (optional)
- 1 tsp soy sauce (optional)
- 1/4 tsp turmeric
- freshly ground pepper
- dash sea salt (optional)
Drain tofu well, mash finely with a bean masher and set aside. Heat the mashed pinto beans in a saucepan. Place the vegetable broth in a large non-stick frying pan, add the green onions and cook, stirring frequently for 3 minutes until softened. Add tofu and the remaining ingredients. Mix well and continue to cook, stirring frequently for 5 more minutes. Set aside.
To assemble: Heat the tortillas briefly on a dry non-stick griddle to warm and soften them. Take one tortilla and place on a plate. Spread beans on one side, cover with a second tortilla and spread beans over the top of that tortilla also. Spoon some of the tofu scramble over the tortillas and beans, then top with several spoonfuls of salsa. Repeat process for each serving.
Hint: Other toppings could also be added such as tofu sour cream. Sprinkle with some fresh chopped cilantro, if desired.