Tofu scramble? Don't mind if I do!
Now just like scrambled eggs, tofu scrambles are delicious with a Mexican flair. Like, getting drunk at a complimentary happy hour at Le Méridian Cancun delicious. Freshly tanned babe next to you on a Mexican beach delicious.
While nothing in the world compares to those aforementioned Mexican luxuries, this Mexican scramble comes pretty close. In fact, I promise that it you will enjoy it more than an actual breakfast in Mexico.
This is the perfect powerhouse breakfast, and I will take it over scrambled eggs any day. It is way healthier than eggs: none of the fat from eggs upsetting your gut micro biome and all of the soy isoflavones protecting your body. It's a win-win situation! All of the components of this dish work so harmoniously together, just like a cooking team where one suggests making a tofu scramble, and then the other makes it, and then the initial thinker does some counting while watching the other cook it. It just works :-).
This scramble gets it's Mexican flair from Penzey's Taco Seasoning. I swear, if I could live with only 1 spice mix the rest of my life, it would be this one. Since most of you probably don't have this, these are the ingredients: