Oatmeal, smoothies, juices, pancakes–you have standard breakfast favorites that end up in your rotation week after week. For a change of pace, serve a dish usually reserved for lunch or dinner, but doesn’t totally depart from morning comforts. Enter Tofu Scramble Tostadas. Crunchy tortillas are topped with homemade black bean hummus and a smoky eggless scramble for a zesty, Southwestern-style dish you’ll want to add to your repertoire.
Tofu Scramble Breakfast Tostadas
Ingredients
Tofu Scramble
1 block extra firm tofu, pressed for 5-10 minutes
1 zucchini, diced
1 yellow or orange bell pepper (or half of each)
½ yellow onion, diced
¼ cup cauliflower, small diced
1 tsp. cumin or chili powder
1 tsp. garlic powder
1 tsp. olive oil, for sautéing
½ tsp. turmeric powder, optional
Salt and pepper, to taste
Tostadas
4 yellow corn tortillas (or ready-made tostadas)
1 cup tofu scramble
8 Tbsp. black bean hummus
Shredded lettuce
Lime wedges
Hot sauce
Directions
- Preheat oven to 375 degrees F.
- Place tortillas on a baking sheet and bake for 14-16 minutes, flipping halfway through. When finished, they will be golden brown but not too dark. Set aside. (Skip this step if using ready-made tostadas)
- In a large skillet over medium heat, sauté diced onion in olive oil for 5 minutes or until translucent.
- Add in tofu, cumin, garlic and turmeric and cook for 5 minutes, breaking up tofu to form crumbles. Taste and season mixture with salt and pepper.
- Add zucchini, bell pepper and cauliflower and cook for 8-10 or until veggies are tender.
- To assemble, spread two tablespoons of hummus on tostada shell, then top with shredded lettuce, a fourth cup of tofu scramble and hot sauce, if desired. Squeeze lime juice on top to serve.
Margaret’s notes:
- Scramble will keep in airtight container for up to a week.
- Add more cumin or chili powder, liquid smoke, paprika or hot sauce to scramble to intensify and change up the flavor.
If you’re hungry for more, download our vegan recipe book.