Our resident guest blogger is back in the kitchen; check out her Buffalo Mexican breakfast scramble!
What you need:
One package of round ground original or same equivalent as one cup in Textured Vegetable Protein (TVP)
One package of extra firm tofu cut it up into squares
1 white onion
1 package of sliced mushrooms
Half cup hot pepper or more to your liking with half a cup of hot pepper juice.
1/4 cup salsa
3 big handful of spinach cut up
2 tablespoon cornstarch
Buffalo sauce (I use franks brand)
Liquid smoke to taste (2 dashes)
Daiya cheese shreds
What to do:
In a cast iron pan add hot pepper juice, mushrooms, onions & hot peppers, liquid smoke.
Sauté until soft and to your liking.
Add salsa, tofu, round ground or tvp, buffalo sauce and simmer for a little bit.
Add the cornstarch to thicken up the liquid in the pan and let simmer.
Add daiya cheese till it gets all melty, then add avocado and serve immediately.