Sunday Morning Breakfast
8:55 AM | Author: Hyla
Hola and happy Sunday! I just ate a delicious vegan/gluten-free breakfast. What I call tofu rancheros. I am continuing to dabble with the gf experience. I've made a few exceptions in the past week, mainly due to eating out, but find that when I cook at home, there is no difficulty coming up with yummy vegan and gf meals. However, last night I tried my hand at mac and cheese. It didn't totally bomb but I know there has to be a better recipe lurking out there somewhere. The recipe I followed included tahini...it just didn't do it for me. The texture was great and it was creamy so with a few tweaks of ingredients, I think I will have killer mac and cheese!

I have never been a huge tofu lover but I find that I've been craving it lately, especially scrambled served with a slice or two of gf toast with Earth Balance spread. I was out of bread this morning and looking for an alternate option. I found tofu, corn tortillas, salsa and avocado lurking in my fridge and ta-da, tofu rancheros! Here is how I prepared it...note that for the most part, I don't measure stuff so use your best judgement according to your taste.



1/2 package of tofu, drained
Olive oil
Minced garlic
Crushed red pepper flakes
Diced onion and sweet bell pepper
Nutritional yeast
Salt and pepper
2 corn tortillas
Salsa
Avocado

Heat olive oil over medium heat and add garlic and crushed red pepper flakes. Saute for about a minute and add diced onion and bell pepper. Continue to saute until slightly browned. Crumble tofu into mixture. Season with salt, pepper and about a tablespoon nutritional yeast flakes. (Nutritional yeast flakes can be found in the bulk foods section at Fred Meyer.) Continue to cook until moisture evaporates. About 4-5 minutes. Warm corn tortillas and dice half an avocado. Top tortillas with tofu mixture, salsa and avocado. Enjoy!

Namaste

P.S. I'm now on Twitter!
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