Spicy Southwest Tofu Scramble No Wimps Allowed

 

Tofu just the name alone is enough to turn most people away, and 13 months ago I was no different. Then I learned how to prepare and cook this amazing cube of goodness. Now when I know it's on the menu for the next dinner all night long it's on my mind I tell my buddies and they just laugh at me but it don't matter cause they just don't understand. When ever we go to a vegan restaurant I always try their scramble to see what I can add to mine to make it better.

So here we go for the scramble you will need 

1/2 half onion diced

1/2 green pepper diced

1 chipotle pepper with adobe sauce diced

1 tbsp minced garlic 

1 tsp oil

1 package extra firm organic tofu

1 tbsp turmeric 

1 tsp cumin 

1 can black beans rinsed and drained 

2 tbsp of Nutritional Yeast

1/4 tsp chipotle pepper powder 

Salt and pepper to taste

1 green onion diced (for optional topping)

Crumbled Tofu

Nutritional Yeast

Start by heating oil up the get the onions and peppers going, after they tender up then add the chipotle pepper with its sauce along with the garlic,salt, and pepper. Let me warn you this will make you nose twitch from the spice but man up and get through it. Press the liquid out of the tofu then crumble it in a bowl it don't have to be pretty so just smash it up. Now that you eyes are watering from the peppers then add the turmeric and cumin let go for 1 min then add tofu then mix till well blended then add the black beans,  nutritional yeast, and chipotle pepper powder  turn down the heat and let sit for 10 min or till everything else is ready

This Gimme Lean breakfast sausage is very easy to prepare I keep it frozen for easier slicing just please watch your fingers. Heat about 1 tbsp oil and brown on both sides at high heat and then turn down heat and keep warm to the biscuits are ready

The biscuit recipe I found here at the Jewish Vegan. I only changed the flour and the amount milk 

2 cups unbleached-white whole wheat flour

3 tsp baking powder 

1 tsp salt 

1/4 cup earth balance natural buttery spread 

1 cup dairy free milk ( just leave a little room in the cup)

1 tbsp apple cider vinegar

First preheat your oven to 400 degrees Take your milk and add the apple cider vinegar let sit, this makes vegan buttermilk. In a bowl add the flour, baking powder, salt and mix well. Then with a pastry cutter or a fork cut the butter in to the flour mixture until the butter is cut into small cubes. Next add the " buttermilk" a little at a time till a soft dough is formed. Turn out on to a floured counter, now get in there with your hands and knead keep folding the dough into its self  to make fluffier biscuits. Flatten down and cut into shape I use and old jelly jar its the perfect size. Time is a factor cause the heat from you hands starts to melt the butter in the dough so you want to get them in the oven ASAP to let the butter melt in the oven not on the counter. Bake for 10-13 min and presto homemade vegan buttermilk biscuits.



Then plate it up and chow down, remember cold biscuits are great for breakfast will nothing but some good jelly on them. Enjoy.