As I am sure regular readers have figured out, tofu scrambles are a breakfast staple around here. One of my favorite things about them – there are endless possibilities of recipe variations. You can make them as simple or elaborate as you wish, even adapting them to the flavors of the season, as I’ve done here. Remember these guys?
Yep, the Antohi Romanian peppers that were the star of last weekend’s summery soup make an appearance in this “Spicy Pepper Tofu Scramble.”
As always, I began with Post Punk Kitchen’s Basic Tofu Scramble Recipe because a) it’s foolproof b) it’s super adaptable & c) Isa rules. Then I added the following ingredients:
- 3 small Antohi Romainian Peppers, seeded & chopped
- 1/2 large red pepper, sedded & chopped
- 1/2 yellow onion, finely chopped
- 2 banana peppers, sedded & diced
- 1 serrano chili, seeded & finely chopped
- 1/2 tsp chipotle powder
- 1/2 tsp smoked paprika
I sautéed the onion & garlic for 5 minutes, & next added the pepper mixture & sautéed for another 5 minutes until the veggies were soft. I proceeded by following the rest of the instructions for Isa’s recipe.
The other great thing about a tofu scramble are the endless ways to enjoy it – on it’s own with a side of toast & roasted potatoes, breakfast burrito style, served elegantly in a pepper cup or squash bowl, etc, whatever strikes your fancy.
And let’s not forget about the additional toppings that make this extra special: sliced avocado, chopped cilantro, salsa & a dollop of chipotle-lime cashew crema.
What are your favorite ways to dress up a basic tofu scramble?