Easy Vegan Scramble

Breakfast!! (aka brunch…)

Main Dish
1 block Extra Firm Sprouted Tofu
extra virgin olive oil for pan (eyeball)
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp paprika
sliced onion, to taste
1/2 can black beans

1/2 link gf vegan soyrizo
1 tsp Tofutti vegan sour cream
1/2 can fresh diced tomatoes
sliced onion, to taste
handful cilantro
Daiya pepperjack cheez, to taste

Sprouted corn tortillas, warmed in oven


Coat a nonstick pan with olive oil and turn burner to medium heat. Add (drained) tofu block to hot pan, breaking into chunks with spatula (keep stirring so it doesn’t stick). Add spices. Add the onion, black beans, and a few leaves of fresh cilantro five minutes before removing from stove. Heat soyrizo in a smaller pan with olive oil until slightly brown/crispy.

Warm tortillas in a large glass pan with just a TINY bit of water (not too much or they will become soggy).

Layer tortillas on bottom of plate. Add scramble and toppings of choice. (SALSA?!?! Margaritas?!?!)

Thanks to Chomp Vegan Eatery for the photo inspiration.