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Serves
2ish (maybe 3, depending on how hungry your husband is...)
Author Notes
One of my New Year's resolutions is to eat more vegetables at breakfast. To be honest, this dish works well for both breakfast and dinner and is something I make when I'm trying to use up veggies in the fridge. I'd say the non-negotiable items are: some kind of aromatic bulb, eggs, a spicy sauce of some kind, and a tangy slaw. No onion? Use shallot instead or really anything from the allium family. No bell pepper? Add broccoli instead! No tofu? Well, you could use a can of beans, just skip the browning step. No chipotle? Use your favorite hot sauce or add diced jalapeños. Cabbage has good crunch, but you can use any lettuce green instead. —student epicure
Test Kitchen Notes
Want a protein rich, vegetarian, flavorful Mexican-style breakfast, brunch, lunch or dinner option in your menu planning rotation? This would be a good choice. The recipe itself is very well-written in terms of the steps, and it produces a very large amount of food, enough to feed 4-6 people really. Aromatics and chipotles in adobo sauce make the tofu and egg scramble mouth-watering. The cabbage and cilantro topping sparked with lime juice contrasts with the filling visually, texturally and flavor-wise. I only used 1 T of the chipotle in adobo, (it truly is hot!) but adds a very nice, smokey taste. This should please family and friends alike! —vellner
Ingredients
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1 cake
extra-firm tofu
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1
small head green cabbage
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Juice from a lime
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Extra-virgin olive oil
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Salt and freshly ground pepper
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1
handful chopped cilantro
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3
garlic cloves, chopped
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1
small onion, chopped
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1
bell pepper, chopped
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6
eggs, beaten
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1
can chipotle in adobo, puréed
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6
corn tortillas
Directions
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Place tofu in between two towels and place under a heavy pan to squeeze out as much moisture as possible.
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Meanwhile, finely shred cabbage (a mandoline works well). Season with lime juice, olive oil, salt and pepper to taste. Toss with cilantro.
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Heat a couple tablespoons of olive oil in a pan over medium-high heat. A nonstick pan works well, but a well-seasoned cast iron pan does too. Add garlic and onion. Cook until aromatic and starting to soften.
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Add bell pepper and continue to cook until pepper just starts to soften. Crumble in tofu and continue cooking until tofu begins to lightly brown.
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Add eggs, stirring into tofu mixture until cooked. Add chipotle purée, one tablespoon at a time to taste (careful, it's spicy!).
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Assemble tacos table-side: Place a heap of eggy tofu in a warm tortilla and top with citrusy, crunchy slaw.
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