Plant Based Chorizo Scramble
Plant Based Chorizo Scramble
Equipment
- 1 knife
Ingredients
- 1 block firm or extra firm tofu, pressed
- 1 tsp turmeric
- 1 chorizo recipe
Chorizo
- ½ red onion, diced
- 2 tbsp tomato paste
- 2 tsp soy sauce or tamari
- 2 tsp apple cider vinegar
- ⅛ tsp oregano
- ½ tsp chili powder
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 tsp paprika
- ¼ tsp cumin
- ¼ tsp poultry seasoning
- ¼ tsp ground black pepper
- 1 tsp turmeric
- 1 cup enchilada sauce https://vicki-lynne.com/easy-plant-based-enchilada-sauce-budget-friendly-and-flavor-packed/
- 1 cup TVP(Textured Vegetable Protein)
Instructions
- Make a batch of Chorizo.
- Drain the tofu, I don't press my tofu because I like the extra liquid to make the tofu extra creamy, like scrambled eggs.
- Depending on what I have in your fridge or freezer feel free to add it. I like spinach, mushrooms, onions.
- Crumble the tofu into a large pan. Heat to medium and add the chorizo to the tofu and combine and continue to cook for 5 minutes. Adjust the seasoning.
- I love to serve this on tortillas, like a taco or in dumplings or with toast! Top with avocado, pico del gallo or hot sauce.
Video
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