The Good Life
with a Southern Drawl

Scrambled Tofu and Veggie Rice Bowl

By Amy Bailey — December 11, 2017

I’m not the biggest tofu fan, but lately we have been scrambling it up and eating it in bowls and tacos and I have to say I have a new found affection for this meat alternative. Cooked this way it’s consistency is like scrambled eggs but without the cholesterol and the taste, well it just soaks up the flavors of whatever seasoning you put on it. Try this Scrambled Tofu and Veggie Rice Bowl for breakfast, lunch or dinner. #meatlessmonday #plantbased #eattherainbow

Scrambled Tofu and Veggie Rice Bowl, serves 4

1/2 package extra firm tofu, crumbled and sautéed in olive oil, salt, paprika, and cayenne pepper to taste

2 cups Basmati rice, cooked and seasoned with salt to taste

1 can black beans, cooked and seasoned with salt and cayenne pepper to taste

Handful of Swiss Chard, kale, or other dark leafy green, tossed in olive oil and salt

2 carrots, diced and sautéed in olive oil

1 cup small mushrooms, sliced and sautéed in olive oil

1-2 avocados, sliced

1 cup small cherry or grape tomatoes, halved and quartered

1 jalapeno, sliced

Fresh cilantro, chopped

Pepper dressing (recipe below)

Directions:

Divide ingredients evenly and layer in bowl. Sprinkle fresh cilantro and drizzle dressing over each bowl. Serve.

Shishito Pepper Dressing

2-3 shishito peppers, roasted and seeded (you can also use any small size pepper, I chose these because they were in season)

1/2 cup vegan sour cream

1 tsp cumin

Pinch of sea salt

2 limes, juiced and zested

1 tsp honey

1/4 cup cilantro, chopped

Directions:

In Vitamix combine all ingredients and blend. Serve with Vegan Rancheros or over tacos, store remaining dressing in refrigerator.