Tuesday, December 1, 2009

Mexican Tofu Scramble

First day back from our trip (we went to Magic Mountain and Disneyland), I wanted a nice hearty breakfast, something that I hadn't had in a few days as it's hard to get as a vegan while traveling. I roasted some potatoes, cooked up some black beans, and made a tofu and salsa scramble. So good, so filling, so exactly what I wanted.

For the potatoes: Peel and cut into 1/2 inch pieces. Lay out on baking sheet, drizzle with olive oil and a little salt. Mix around. Bake at 425 degrees for about 20 minutes. Stir and flip as best you can, then cook for about 10 minutes more.

For the beans: I just pour a can of black beans into a pot (juices included), then add lime juice, cumin, cayenne, garlic powder, and hot sauce. Cook on medium until hot, then turn down to low until the rest of the food is ready.

Tofu: my basic tofu scramble recipe, add salsa.

There we go, pretty simple, but tasty. Tortillas probably would have been a nice addition.

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