Vegan Chili-Cheese Tofu Scramble recipe

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Ingredients

2 (14 ounce) cans full-fat coconut milk (such as Thai Kitchen®)
¼ cup nutritional yeast
4 tablespoons cornstarch
1 tablespoon finely chopped fresh cilantro
2 teaspoons sea salt
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne powder
1 teaspoon rice vinegar
¼ teaspoon liquid smoke
2 tablespoons olive oil
1 (16 ounce) package extra-firm tofu - drained, patted dry, and mashed into small pieces
2 tablespoons nutritional yeast
2 teaspoons ground turmeric
¼ cup canned vegan chili
¼ cup halved cherry tomatoes
1 avocado, sliced
¼ cup fresh cilantro, or to taste
salt and ground black pepper to taste

Nutrition Info

713.7 calories
carbohydrate: 28.8 g
cholesterol: : -
fat: 62.7 g
fiber: 10.6 g
protein: 21.6 g
saturatedFat: 40 g
servingSize: -
sodium: 1013.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.

  2. Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.

  3. Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.

  4. Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!

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