Ingredients
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3 tablespoon Olive Oildivided
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14 ounce Tofuextra firm
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1/2 tablespoon Salt
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Black pepperto taste
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1 1/2 teaspoon Onion powder
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1/2 teaspoon Turmeric
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1 tablespoons Lemon Juice
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1 1/2 teaspoon Garlic powder
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1 cup Onionfinely diced
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2 Jalapeno Pepperschopped and seeded
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3 Garlic Clovesminced
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1 1/2 teaspoons Cumin
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1/2 cups Potatoes
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1 Avacadopeeled, pitted and slices
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Directions
Steps
1
Done
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Step 1Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking. |
2
Done
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Step 2Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more. |
3
Done
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Step 3Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning. |
4
Done
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Step 4Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce. |