Spicy Tofu Scramble Tacos + Nacho Cheez
There are so many ways to make and enjoy a good tofu scramble. It is one of the most versatile meals out there and can be made in so many ways for any occasion. And honestly this recipe, could go as a breakfast, lunch, or dinner in my option. It is so easy to make and the nacho cheez takes it to the next level, truly. The cheez is perfect on so many things as a regular condiment. I put it on sammies, noodles, salads, etc.
Ingredients:
Tofu Scramble
- 1 block firm tofu, mashed into small bits to look similar to scrambled eggs
- 1/2 cup hot salsa (if you don't like it spicy go with a mild or medium salsa)
- juice from 1/2 a lime
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbs chilli powder
- 1/2 tsp cumin
Nacho Cheez Sauce
- 3 medium golden potatoes, cubed
- 2 large carrots, cut into similar sized pieces
- 1/4-1/2 cup nutritional yeast
- 1 tsp garlic powder
- 2 tbs apple cider vinegar
- 2 tsp salt
- 1/2 cup almond milk (or more depending on the desired consistency)
Taco (all optional)
- corn toritillas
- extra salsa
- lettuce
- chopped cilantro
- chopped bell pepper
- sautéed onions
Directions:
Tofu Scramble
- Heat a medium pan on medium-high heat
- Crumble in the tofu and let sit for a minute to heat up
- Add in the salsa, lime, and spices and stir until incorperated
- Let the tofu sit without stirring for 5-10 minutes to get slightly crispy
- Remove from the heat and enjoy in the taco or just by itself!
Nacho Cheez Sauce
- Add the chopped potatoes and carrots to a large pot and boil until fork tender, about 10-15 minutes
- Drain the potatoes and carrots and add to a high speed blender
- Add in the remaining ingredients and blend
- Blend until completley smooth
- Check to make sure the consistency is spreadable but still slightly drippy
- Serve fresh or store in the fridge for up to 5 days
