Mexican Tofu Scramble
Rae Lee Cooper
Ingredients:
8 Ounces extra firm tofu
2 Tablespoons Nutritional Yeast
1/4 Teaspoon salt
Juice of 1/2 lemon
1-2 Tablespoons cooking oil
1/2 Red onion, chopped
1/2 Red bell pepper, chopped
2-3 Cloves garlic minced
1 Jalapeno pepper, seeded and minced
1/2 Cup corn
3/4 Cup Pico de Gallo, (or salsa of your choice)
Toppings:
Fresh Lime
Cilantro
Avocado
Instructions:
https://www.mydarlingvegan.com › Recipes
Easy Homemade Pico de Gallo
Ingredients:
8 Roma tomatoes, diced
1/2 Cup red onion
1/2 Cup fresh cilantro, chopped
1 Small Jalapeno pepper, veins and seeds removed, diced
1/2 Teaspoon Lime juice, to taste
Salt to taste
Instructions:
Combine tomatoes, onion, cilantro and Jalapeno in a bowl. Season with salt and add lime juice to taste. Top on your favorite Mexican food or serve with chips. Best eaten fresh, within 12 hours of making. Store in the fridge. Makes about 4 cups.
https://tastesbetterfromscratch.com/pico-de-gallo/