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10 minute Chipotle Tofu Scramble

  • Author: Sheenam
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 4-5 1x
  • Category: Breakfast & brunch
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegan

Description

Tofu, corn and peppers cooked with garlic, chipotle adobo sauce, served over crunchy toast topped with whipped avocado – perfect vegan breakfast!


Ingredients

Scale
  • 200 grams firm tofu; moisture free (see notes)
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 tbsp garlic (chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp roasted cumin powder
  • salt
  • 1/3 cup corn (fresh off the cob or frozen American sweet corn)
  • 12 chipotle peppers in adobo sauce (see notes)
  • 1 tbsp adobo sauce (see notes)
  • 45 slices of toasted bread
  • 1 avocado (whipped)

Instructions

  1. To a heated pan, add extra virgin olive oil and garlic. Cook for a few seconds and add bell peppers. Cook for about 2-3 minutes on medium heat.
  2. Add tofu cubes, chipotle peppers, adobo sauce, oregano, cumin and cook for 2-3 minutes. 
  3. Scramble the tofu with the back of a wooden spoon and continue cooking until the tofu turns lightly crispy in texture. 
  4. Add corn and beans (if using) and cook for a minute until everything comes together.
  5. Add some whipped or smashed avocado on toasted bread slices. Add cooked tofu scramble on it and enjoy!

Notes

  • TOFU: To get rid of any excess moisture from tofu, click here to read some tips that work in my kitchen.
  • CHIPOTLE PEPPERS IN ADOBO SAUCE: This is the brand that I use. Use 1 pepper for regular spicy and 2 for VERY spicy. The adobo sauce is simply the leftover liquid in the same tin. Where to find Chipotle Peppers in India? I purchase my can from food hall stores or INA market. Alternatively, you can buy them from Amazon

Keywords: chipotle, tofu, sofritas, vegan, savory, breakfast

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