Tofu Scramble Tacos

Today’s make for Connected Educator Month is “Make Some Fabulous Food.”  Right up my alley!

I made tofu scramble tacos, my take on a recipe from Post Punk Kitchen.

I started with garlic plus half a shallot and a whole jalapeño, including the seeds.  Cooking the scramble with the jalapeño seeds gives it a wonderful spicy hotness.

Garlic, shallot, and jalapeño (with seeds) sautéeing in olive oil

While the garlic, shallot, and pepper sauté, I chop up the tofu.

After five minutes, the tofu goes in the pan.

Next I chopped up spinach to add with the spice blend (cumin, turmeric, and thyme) and the nutritional yeast (which gives the scramble a cheesy flavor and adds Vitamin B-12 and protein).

Chopped spinach next to 1/4 cup of nutritional yeast in the Pyrex beaker

After the tofu has been in the pan for 10 minutes, I added the nutritional yeast and the spice blend.

Spice blend added

Spice blend mixed in with the tofu

Nutritional yeast added to the tofu

Finally, after three minutes, I added the spinach.

Spinach added to the tofu

Spinach mixed in – the dish is almost ready!

Finally, I heated some corn tortillas on the stove for the tacos.

The recipe – following the Post Punk Kitchen’s directions – made enough scramble for 6 tacos.

My wife added the delicious Original California Style Hot Pepper Sauce from Pepper Plant to her tacos; I ate mine without added sauce.