This is my personal favorite breakfast. The green chilies make the flavor profile for this dish. Its spicy and savory which totally sets the tone for the day. Pair them with a side of crispy hash browns and toast and you're set to go!
I used to think that eggs were irreplaceable in a great breakfast. I kept seeing that tofu could be used as a great substitute. I tried this one day when I ran out of eggs and I have to say, this is one of the best things ever.
I use plates to drain the water from the tofu because I find its does the job without sacrificing paper towels! I find that the tofu does not need to be bone dry, but draining some of the liquid does certainly help with the texture of the dish.
One note of pre-preparation that had happened. I purchased this huge bag of frozen green chilies. As epic as it would have been to use it all in one go, I had to portion it for easy use. I defrosted the entire bag and spooned them into ice-cube trays and re-froze them. Once they were in their cubes, I put them into freezer containers and that way I had perfectly portioned cubes of green chilies to use whenever I needed!
Green Chile Tofu Scramble
- 1/2 14 oz Extra firm tofu
- 1 tbsp green chilies, adjust to taste
- 1/2 medium green pepper diced
- 1/2 tomato diced
Press tofu between 2 plates and weigh down with a heavy object
Heat up the pan with oil
Cook the veggies
Add the green chilies and crumble to the tofu
Season with salt and pepper to taste
Feel free to add veggies you like! This dish allows for so much room to explore new veggie combinations or stick to the classics.
Depending on how much water content is left in the tofu, there might be some left in your dish, but tilting the pan to drain it a bit then scooping it out should prevent it from being too watery.