A flavorful twist on the usual tofu scramble, this breakfast sandwich adds zest and gusto with just a touch of heat.
2 tablespoons olive oil
1 package soy chorizo
½ red onion, diced
1 (14-ounce) package extra-firm tofu, drained and pressed
2 teaspoons cumin powder
1 teaspoon dried oregano
2 tablespoons nutritional yeast
1 teaspoon paprika powder
½ teaspoon turmeric powder
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
Fresh cilantro, roughly chopped
Hot sauce, guacamole and salsa for topping
4-8 slices of bread, toasted
1 cup shredded vegan cheese (optional)
In a large frying pan, heat one tablespoon of olive oil over medium heat. Add soy chorizo and red onion, breaking up the chorizo and stirring occasionally until it begins to brown.
In a medium-sized bowl, carefully mash the tofu into bite-sized pieces. Add spices and nutritional yeast, and mix thoroughly.
Combine the tofu mixture and the remaining tablespoon of olive oil with the chorizo and onion in the frying pan. Cook until the moisture begins to dissipate and the tofu takes on a firmer texture. Add peppers and cook until the tofu is lightly browned and peppers are tender. Sprinkle with chopped cilantro.
Remove the pan from heat, and start toasting the bread. Now is also the time to add vegan cheese, if desired.
As you assemble your sandwich, add your favorite toppings.
Contributed by Nikela volunteer Laurie Glass