Soy Chorizo Tofu Scramble

Vegan Soy Chorizo Tofu Scramble

Ingredients
 • 8 oz extra-firm/firm tofu (dried & crumbled)
 • 8 oz soy chorizo (from Trader Joe’s or Whole Foods)
 • 1/4 red onion (thinly sliced)
 • 1/2 bell pepper (thinly sliced)
 • 2 cups spinach (loosely chopped)
 • 3 mushrooms (diced)
 • 2 Tbsp olive oil

 Seasoning mixture
 • 1/2 tsp sea salt
 • 1/2 tsp garlic powder
 • 1/2 tsp ground cumin
 • 1/4 tsp chili powder
 • 1/4 tsp turmeric
 • Water (to thin)

Topping
 • Your choice of salsa!

Instructions

1.  Pat tofu dry and wrap in a few clean dry towels and place a cast-iron pan (or something heavy) on top, for 15-30 mins. 
2. Prepare seasoning mix - add dry spices to small bowl and add just enough water to make a pourable sauce. Set aside. 
3. Warm a large skillet over medium heat, add oil. Once oil is hot, add red onion and bell pepper with a pinch of salt and pepper. Cook until softened - about 5 minutes. 
4. Unwrap soy chorizo and crumble into pan. Mix with the veggies until hot - about 5 mins.
5. In the meantime, unwrap tofu and use a fork to crumble into small pieces. 
6. Use spatula to move veggies to one side of pan and add crumbled tofu. Sauté ~2 mins, then pour seasoning mainly over the tofu with some over the veggies. Stir immediately to distribute sauce. Cook for about 5-7 mins until tofu is slightly browned. 
7. Add spinach and cook for ~2 more mins or until soft. 8. Serve on corn tortillas and top with a salsa of your choice (my fave is TJs Tomatillo; Roasted Yellow Chili salsa).