Posts tagged ‘Corn Tortillas’

Breakfast Scrambles

So, I’m not so great at eating breakfast these days. I very much enjoy sleeping in. I’ve been testing several breakfast recipes recently in an effort to get inspired. Here are a couple I found that have been especially wonderful.

Both of these recipes are great eaten with corn tortillas.

Tofu/Chorizo Scramble, variation on the original recipe

  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, diced
  • 1 LB extra firm tofu
  • 6 oz. Tofutti brand Chorizo substitute
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 1/2 tsp Bragg’s Liquid Aminos
  • 1 TBSP nutritional yeast
  • 1/2 tsp turmeric

Saute the onion and bell pepper in oil. Meanwhile, rinse and drain the tofu. Mix the tofu, chorizo, garlic powder, onion powder, parsley, nutritional yeast, and turmeric together.

When the onion and bell pepper are nearly softened, mix in the tofu/chorizo mixture. Sprinkle with Bragg’s. Cook until the tofu is just beginning to brown.

Smokey Sweet Potato/Tempeh Scramble

  • 2 TBSP olive oil
  • 1 small or 1/2 large sweet potato, finely diced
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2 garlic cloves, minced
  • 8 oz. package of tempeh, crumbled
  • 1 TBSP Bragg’s Liquid Aminos
  • 1 TBSP ground cumin
  • 1 TBSP smoked paprika
  • 1 TBSP maple syrup
  • juice of 1/2 lemon

Heat olive oil over medium heat in a large skillet. Add sweet potato and saute until lightly browned, about five minutes.

Add onion and pepper, and continue to saute until softened, about five minutes. Add garlic and saute another minute. Add tempeh and saute until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.

Add soy sauce, cumin, paprika, maple and lemon juice. Saute about two more minutes.

Serve with avocado and salsa.


May 3, 2015 at 8:22 pm Leave a comment

Scrambled Tofu with Tomatoes and Chile

We ate this tofu tonight with our favorite corn tortillas, salsa, and aged cheese (my husband had his without cheese and enjoyed the vegan version). Much thanks to This Can’t Be Tofu! I do think the name of the recipe is a little strange because the only tomatoes included are in the salsa. Maybe I’ll throw some fresh ones in next time.

But I burned my tongue as I licked the flavorful juices off my fingers. I’ll have that jalapeño on my hands for the next few days. Here’s how we cooked it:

  • 1 carton tofu
  • 1 1/2 TBSP canola oil
  • 3 TBSP finely diced onion
  • 1 roasted jalapeño chile, seeded and diced
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 3 tsp dried cilantro
  • 1/4 tsp Southwest Seasoning (with chipotle powder as a major ingredient)
  • 1/8 tsp turmeric
  • 1/2 tsp salt

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of your ingredients.

2. Heat the oil in a skillet, add the onion and jalapeño and sauté over high heat for 1 or 2 minutes to sear. Add the cumin, oregano, cilantro, and Southwest Seasoning, and cook for 1 or 2 minutes more.

3. Crumble the tofu into the pan, sprinkle with turmeric, and cook, stirring frequently, until dry and firm. Season with salt. Serve with warm tortillas, salsa, and a grated cheddar or mozzarella cheese. The original recipe suggested using a smoked cheese.

November 8, 2013 at 7:44 pm Leave a comment

FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

  • 3/4 cup quinoa, rinsed
  • 1 TBSP olive oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp chili powder
  • 1 can pinto beans, rinsed
  • 1 cup tomato salsa
  • Daiya cheddar cheese
  • Whole-grain spelt tortillas (corn tortillas will work as well)
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
  3. Add the beans and salsa to the pan, and heat until warm.
  4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.

November 4, 2011 at 8:39 pm 2 comments

MEXICAN: Black Bean Tortilla Casserole

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.


November 14, 2007 at 5:20 pm 2 comments