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
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
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