Huevos revueltos, or scrambled eggs, make for a quick and easy breakfast meal. Usually huevos revueltos are kept simple with eggs and some salt and pepper. But why stop there? I say add some veggies for flavor and color. And while we are on the subject of flavor, chipotle peppers add a ton of flavor.
This recipe turns scrambled eggs into a vegan-friendly, spice-filled dish. Skip the eggs and make it with tofu instead. Add peppers, onions and tomatoes to really kick it up a notch. So filling, so tasty, so incredible. Patting myself on the back now.
WHAT YOU NEED:
– ½ onion, sliced;
-1 ½ bell peppers (red, green, yellow, a little of everything, mix or match);
– 2 garlic cloves, chopped;
– 1 12oz. package tofu, drained;
– 1 14.5 oz. can of diced fire-roasted tomatoes (no fire-roasted? No problem. Regular tomatoes work);
-1 chipotle in adobo, finely chopped;
WHAT YOU DO:
Heat oil on medium heat in a large sauté pan. Sauté onions and peppers until soft.
Add garlic and continue cooking until fragrant. Crumble tofu and toss into pan.
Add chipotle peppers, salt, pepper and cumin. Mix gently. Drain tomatoes and incorporate into pan.
Cook until heated through. Serve with tortillas, chips or just dig in!