Tofu Scramble with Cotija Cheese and Tortillas
You can still enjoy your favorite Mexican-style breakfasts on a clean diet. Just tweak them slightly to include healthier ingredients. In this version, tofu and black beans are sautéed with garlic, chile, and spices, then served over toasted corn tortillas. Using a strong-flavored cheese like cotija means you need only a small amount.
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 serrano chile, minced (ribs and seeds removed, if desired)
2 scallions, whites and greens separated, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
14 ounces soft tofu, drained and crumbled into large pieces
1 cup cooked black beans, drained and rinsed
8 corn tortillas (6-inch size)
1 avocado, halved, pitted, peeled, and sliced
1/2 cup cotija cheese, crumbled (2 ounces)
Heat oil in a skillet over medium. Add garlic, serrano, and scallion whites; cook until tender, stirring frequently, about 2 minutes. Add cumin, oregano, and turmeric; cook, stirring, 1 minute. Stir in tofu and beans; cook, stirring, until heated through, about 4 minutes. Season with salt, and sprinkle with scallion greens. Remove from heat.
Meanwhile, toast tortillas over a gas burner, turning with tongs, until lightly charred, about 1 minute (or char under the broiler).
Serve tortillas filled with tofu scramble, avocado, and cotija, dividing evenly.
Excerpted from Clean Slate: A Cookbook and a Guide by the editors of Martha Stewart Living (Clarkson Potter, 2014).
More ways to cook with tofu: