This tofu revuelto (pronounced: tofu reh-vu-el-toh) or tofu scramble is a vegan take on the traditional huevos pericos. Tofu is a staple in my home and I’m always looking for ways to switch it up! With a few extra ingredients like the nutritional yeast, soy sauce, hot sauce, and sazón. it tastes just like the traditional huevos pericos, but better!
This tofu revuelto is light, savory, nutritious, and packed with flavor. Give this a try and let me know what you think!
What You’ll Need:
- 2 packs of extra firm tofu
- 1 cup of blended cherry tomatoes
- ½ cup of diced green onions
- 3 tablespoons of nutritional yeast
- 2 teaspoons of minced garlic
- 2 teaspoons of sazón
- 2 teaspoons of salt
- 2 teaspoon of vegan butter
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of soy sauce
- 1 teaspoon of hot sauce
- 1/2 teaspoon of black pepper
Directions:
- Remove the tofu from the package and drain the water. Then, use paper towels or a tea towel to wrap the tofu. Once the tofu is wrapped, squeeze it over the sink to remove more water. Alternatively, you can also place a heavy item (such as a cookbook, pan, pot filled with water, etc) on the wrapped tofu for about 15 minutes.
- Once the tofu has been pressed, place it in a bowl and use a wooden spatula to crumble it. Set aside.
- Heat a large non-stick pan to medium heat. Add the vegan butter and minced garlic. Cook for about 4 minutes or until the garlic becomes fragrant.
- Then, add the crumbled tofu. Be sure to mix well so that the butter and garlic coat the tofu. Cook for about 3 minutes.
- Add the tomato and green onions. Combine.
- Next, add the nutritional yeast, sazón, salt, garlic powder, black pepper, onion powder, soy sauce, and hot sauce. Mix well and cook for about 3 minutes.
- Continue to cook until most of the water has evaporated and you’ve reached your desired consistency.
- Top with vegan shredded cheese, cilantro, and enjoy!
- Yields 8-10 servings.
