Wednesday, June 23, 2010

Scrambled Tofu Rancheros

Although my first encounter with Scrambled Tofu was pretty unsatisfying, I've been tweaking the process for the past year and found something my husband and I both like. The recipe is the same as linked above, except that I don't use bell pepper anymore - just nicely browned onion and garlic in olive oil.

The key, I think, is draining the tofu. That gets rid of the strange flavor.

This morning,

I grilled a corn tortilla,
spread some re-fried beans on the roasted corn goodness,
spooned on some tofu scramble,
and topped with salsa and fresh diced tomatoes.

It's not something I would make every morning, but sometimes during a fast a little extra protein helps.

Since I would eat Mexican food five times a week if my family tolerated it, this meal is a special treat for me.

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