Southwestern Scramble

Name: Southwestern Scramble
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 small ripe avocado, cubed; 1 cup fresh tomato, chopped; 1 tablespoon lime juice; 1 teaspoon canned chipotle chile in adobo, minced; 4 tablespoons cilantro, chopped; 3 large eggs; salt and pepper; 2 tablespoons olive oil; 1 small onion, chopped; 1 small red bell pepper, chopped; 2 garlic cloves, minced; 8 ounces firm tofu, crumbled; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon canned chipotle chile in adobo, minced; soy sauce

Submitted by Radivu

"Adapted from Moosewood Restaurant Cooking for Health. This is a nice light dinner or heavy breakfast. The salsa is, by far, the most notable part of the recipe. While this is a spiced dish it is not highly spicy unless you increase the amount of chipotle in adobo. Conversely, you could omit it entirely to make a completely 'not hot' dish."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

1 small ripe avocado, cubed
1 cup fresh tomato, chopped
1 tablespoon lime juice
1 teaspoon canned chipotle chile in adobo, minced
4 tablespoons cilantro, chopped
3 large eggs
salt and pepper
2 tablespoons olive oil
1 small onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, minced
8 ounces firm tofu, crumbled
¹⁄₂ teaspoon ground turmeric
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon canned chipotle chile in adobo, minced
soy sauce

directions

For Salsa: Mix together first 5 ingredients. Add salt to taste. Set aside.
For Scramble: Beat eggs with salt and pepper and set aside.
Warm oil in a skillet over medium heat. Cook onions, bell pepper, and garlic for about 5 minutes or until the onions soften. Add tofu, cumin, turmeric, and chipotles. Cook for about 5 minutes while stirring constantly. Add the eggs, stir a couple times to scramble, and cook for a couple of minutes. Add soy sauce to taste.
Serve topped with the salsa.

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RECIPE SUBMITTED BY

Radivu

4 Recipes

I'm a Special Needs teacher in Roswell, GA. I have two cats and an outrageous cookbook collection that I'm trying to slowly cook my way through. My dear husband, also a teacher, is learning to cook. For fun I enjoy reading and taking walks. Although not a vegetarian, I'm the vegetable expert in my family and most of my recipes are vegetarian in nature. I almost qualify as a semi-vegetarian. I believe that the big dietary and agricultural problems in the US have entirely to do with the expectation of eating meat every day and the corn subsidies.

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