Description
These spicy tofu scramble tacos with hominy are vegan, oil-free, and perfect for meal prep. The recipe uses jalapeños, green bell pepper, hominy, and a combination of spices for a flavorful savory breakfast.
Ingredients
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 jalapeños, finely diced
- 2 cans (15.5 ounces each) hominy, drained
- 1 block of firm tofu (14 ounces (396g)), drained but no need to press
- 1 tablespoon salt-free chili powder (spice blend not chili flakes or cayenne pepper)
- 1/2 teaspoon garlic powder
- ½-1 teaspoon ground turmeric
- ½ teaspoon chipotle powder
- ½ teaspoon salt, or to taste
- ½ teaspoon smoked paprika
- Fresh cracked pepper
- ½ teaspoon Himalayan black salt (optional)
- For serving: tortillas, avocado slices, salsa
Instructions
- For oil-free cooking: Sauté the onion, green bell pepper, and jalapeños in a preheated non-stick large pan over medium heat. Cook for about 7-8 minutes or until the onion is translucent and the peppers have softened. Add a tablespoon of water at a time if the veggies start sticking. Or use a neutral-tasting oil.
- Add the hominy and tofu: Drain but don't rinse the hominy and crumble the tofu into the pan. Break up any large tofu chunks with your spatula.
- Add seasonings: Add all of them to the pan except the black salt and stir to combine.
- Cook: Turn down the heat to low and cook for about 10 minutes uncovered for the flavors to combine and to cook out excess liquid from the tofu. Stir occasionally.
- Serve: Stir in the black salt and serve with tortillas.
Notes
We use a salt-free chili powder, if yours does contain salt, you may want to reduce the amount the recipe calls for.
If you don’t have a nonstick pan, you may need to add a ¼ cup of water when cooking the veggies for oil-free cooking. Or use a neutral-tasting oil.
The ground turmeric can easily be cut in half if you prefer.
I purchase my Indian black salt on Amazon, but if you don't miss the smell of eggs it can be skipped. I wouldn't recommend substituting with table salt on a 1 to 1 ratio, it may make the dish too salty. Season to taste.
No need to press the tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: american
