Scrambled Tofu Tacos
What’s the best way to come back from a four and a half year hiatus? Make Scrambled Tofu Tacos of course! So I know most of you are here for this amazing recipe but I did want to recap the last few years.
Where have you been?
I’ve been living in Chicago this entire time and while I put my blog on the back burner, I focused on my career. I still have been cooking away in my kitchen which you can watch on my late night stories via Instagram (@forkmylifechi). I started a new hobby, gardening, that I am equally passionate about. There have been a few new food plans like an abbreviated Whole30, some paleo recipes here and there, adding more vegan meals into my diet but WW (formerly known as Weight Watchers) has really been my tried and true for the past few years. (I did briefly try an elimination diet where I rapidly lost weight and rapidly gained it back). Womp womp.
Why bring it back?
So why bring back the blog? While Instagram is my favorite social media outlet, I felt that I was being held back in terms of the details I could share. I wanted to share more photos of each recipe and include of my life, diet, cooking techniques, etc. While I think our attention spans have definitely shortened, I’ll be happy if I get one person to read a post and make a recipe!
I started Fork My Life to share my recipes, to bring joy, inspire and maybe have a teachable moment. My recipes are not always the easiest or quickest but they are fun, diverse, interesting and most importantly freakin’ delicious!
Prep Time
10 min.
Cook Time
15 min.
Total Time
25 min.
Ingredients
1 tsp avocado oil
14 oz extra firm tofu
4 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp garlic powder
2 tsp dijon mustard
½ tsp onion powder
1 tsp ground turmeric
⅔ cup cashew milk or any milk of your choice
Cooking instructions
Combine nutritional yeast, smoked paprika, garlic powder, dijon mustard, onion powder and ground turmeric. Slowly whisk in the cashew milk until well combined. Set aside for later use.
Break up tofu with a fork but leave some larger pieces.
Preheat a large saute pan over medium heat and add avocado oil.
Add tofu pieces and saute for 5-10 minutes or until golden brown. Season with salt and pepper.
Once tofu is golden brown add "super eggy" sauce. Saute for another 5-10 minutes until it reaches the desired consistency. (I like my scrambled tofu more on the moist side.)
Time for assembly! Warm up your refried beans, char the corn tortillas on an open flame, open up your salsa, chop up cilantro and scallions!
