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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. For Salsa: Mix together first 5 ingredients. Add salt to taste. Set aside.
2. For Scramble: Beat eggs with salt and pepper and set aside.
3. 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.
4. Serve topped with the salsa.
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