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.

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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.

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

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

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After five minutes, the tofu goes in the pan.

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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).

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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.

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Spice blend added
Spice blend mixed in with the tofu
Spice blend mixed in with the tofu
Nutritional yeast added to the tofu
Nutritional yeast added to the tofu

Finally, after three minutes, I added the spinach.

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Spinach added to the tofu
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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.

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