Tofu & Soy Chorizo Scramble

While this is one of my favorite weekend breakfasts, it's not just for breakfast. Served over a tortilla with brown rice or roasted potatoes and topped with diced tomatoes, avocado slices, and your favorite salsa, this makes a very flavorful and filling lunch or dinner.

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Ingredients

• 1 small onion, diced
  
• 1 small red bell pepper, diced
  
• 1 jalapeno pepper, minced (optional)
  
• 2 teaspoons vegetable oil or olive oil (optional)
• 1 package of soy chorizo, ~12 ounces (available in most markets; I like the one from Trader Joe's)
  
• 1 package tofu, 10-14 ounces, cut into 1/4 - 1/2 inch cubes (silken or soft for a creamier texture; firm for a more chewy texture)
  
• Corn tortillas, warmed
• 1 avocado, sliced
• 1 tomato, diced
• Your favorite salsa

Preparation

1. Add 2 teaspoons of water or oil to a large skillet heated over medium-high heat. 
   
2. Add  onion and stir until softened and beginning to brown, about 3-5 minutes, adding small amounts of water as needed to prevent sticking.
   
3. Add red bell pepper and jalapeno pepper; continue stirring until the peppers begin to soften, about 2-3 minutes, continuing to add small amounts of water as needed to prevent sticking.
   
4. Remove chorizo from the plastic casing, add to the skillet, and stir until crumbly.
   
5. Stir in the tofu cubes and continue to stir until well mixed and warmed through, about 3-5 minutes.
   
6. Serve immediately over the warm tortillas topped with avocado slices, tomato, and salsa.
   

Makes 4-6 servings.