Have you tried Julie Hasson’s method for making tofu scrambles yet? We LOVE it; it makes a wonderful tofu scramble with a fantastic sog-free (is that a word?!) texture. This scramble has become a weekend staple for us. It’s a hearty and filling breakfast that keeps us full for hours.
I don’t think that I ever tried “real” chorizo in my pregan days. After snapping this photo of a random package of beef chorizo in the grocery store, I can see why I was never brave enough to try it. The first three ingredients, in order, are: beef salivary glands, lymph nodes and fat. If that alone wouldn’t deter a person, how about 320 calories and 31 grams of fat (13 grams of which are saturated) and 1,170 milligrams of sodium per each 2.5 ounce serving? One package (usually one meal) contains five servings. Yikes!
The first three ingredients of our favorite chorizo (Trader Joe’s brand) are textured soy protein, soy oil and distilled vinegar. The same serving size as the beef chorizo has only 140 calories, 10 grams of fat (1.5 grams of which are saturated) and 700 milligrams of sodium. Personally, I like these numbers a lot better. And, according to the man who actually tried the nasty beef crap in his former life, the flavor is so much better.
J likes his scramble in a warmed tortilla. I like it rolled up in a cabbage leaf. And it’s pretty darn good simply served in a bowl, too. To make this an even heartier meal (say on breakfast-for-dinner night), add some black beans to the mix. Top with salsa or green pepper sauce. Muy bueno!
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Chorizo Breakfast Scramble
1 container of firm or extra-firm water-packed tofu, rinsed and pressed
3 cups sliced mushrooms
1 poblano (or bell) pepper, diced
1 teaspoon Mexican oregano
1 bunch green onions, sliced (or same amount of chopped red onion)
1 12-ounce package of soy chorizo
1 cup of frozen corn
1 cup cooked black beans, optional
1 cup diced tomato, optional
1/4 cup raw pepitas (pumpkin seeds)
Rinse and press the tofu while prepping the vegetables.
Heat a non-stick skillet over medium heat. Add a spray of extra-virgin olive oil so that the bottom of the skillet is very lightly coated. Crumble the tofu into pieces and add to the hot skillet. Break up any large pieces of tofu with a flat-edged spatula. Let the tofu cook, stirring occasionally, until the tofu has released its extra water, and has turned golden brown.
Add the mushrooms, pepper, oregano and red onion (if using). Cook until the mushrooms are tender.
Add the chorizo and stir to combine. After that, add the green onions (if using) corn, black beans (if using), tomato (if using) and the pumpkin seeds. Continue to cook, stirring, until heated throughout and the liquid is absorbed.
Remove the skillet from the heat and serve the scramble warm.