Vegetarian

Mexican Scrambe is for Breakfast.

Mexican Scrambe takes 5 minutes to prepare.

Mexican Scrambe takes 5 minutes to cook.

Mexican Scrambe makes 2 servings.

The ingredients for Mexican Scrambe are:

12.3 (1 box) extra firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric
1 tbsp nondairy milk
1/l2 c sliced cherry tomatoes
1/4 fresh chopped cilantro (optional)
1/4 c Enchilada Sauce
hot sauce (optional)

Here is how you make Mexican Scrambe:

1) Drain excess water from tofu. 2) Add to skillet and turn heat to medium3) Using spatula, break tofu into chunks, then add nutritional yeast, mustard and spices, stirring to combine. As you stir, break down the tofu more so it looks like scrambled eggs.4) Cook for 2-3 minutes, until the tofu turns yellow and is warm.5) Add a splash of nondairy milk if necessary to prevent sticking.6) Add tomatoes and cilantro on top and cook for another minute or so, until tomatoes soften slightly.7) Season with salt and pepper.8) Plate scramble and spoon warm Enchilada sauce over the top.Serving Size: makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user DIVEDEEPER.

The nutritional information for Mexican Scrambe is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 177.0

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 529.4 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 4.3 g
• Protein: 20.1 g

The dietary needs meet for Mexican Scrambe is Vegan