Spicy Soyriso Scramble

 

This vegan and gluten free dish is spicy, full of protein, and makes a great breakfast or side dish for lunch or dinner.

• 2 tablespoon rice bran or canola oil
• Heat oil in a large skillet or cast iron pot on medium heat.
• 1-2 medium green bell pepper, diced finely
• 1 medium white onion, diced finely
• Dice peppers and onion into small pieces. Saute veggies in skillet or pot until slightly transluent, about 8-10 minutes.
• 396g / 14 ounces extra firm tofu, drained
• Using your hands, crumble tofu into small pieces directly into skillet or pot. Stir to combine and cook until any excess water from the tofu has reduced and the the tofu is slightly golden brown, about 10 minutes.
• 340g / 12 ouces soyriso, casing removed and crumbled
• Add crumbled soyriso and cook for 2 minutes.
• 1 teaspoon ground cummin
• 1 teaspoon oregano
• 1 teaspoon turmeric powder
• 1 teaspoon Old Bay
• ½ teaspoon salt
• ¼ to ½ teaspoon chili powder
• ¼ teaspoon thyme
• ¼ teaspoon pepper
• Add spices and stir well to combine. If the mixture is too dry, add a ½ to 1 tablespoons of water and mix.
• Serve with a side of eggs or steamed spinach.