Sunday, October 20, 2013

Spicy Scrambled Tofu

I wanted something spicy and heavy on the protein today, so I opted for a double-whammy of vegan protein: tofu & seitan. You have surely heard of tofu, but seitan may be new to you. It is a high-protein item that comes in various formats (slices, crumbles, chunks, you name it) and is wheat gluten based. Sounds weird if you haven't had it, but it really makes some of the best meat substitutes out there, if you're into that sort of thing. I am! This was easy and SO FILLING.

It wasn't very pretty, but my stomach didn't care one bit.The picture's colors are a little off, but I can't seem to adjust them in a way that makes the salsa on top red without making the tortilla look like it fell into a bowl of turmeric.

1 block extra firm regular tofu, drained and broken up
1 package Upton's Naturals Chorizo-Style Seitan
1/2 TBS olive oil
3/4 cup salsa (as spicy as you'd like!)
2 TBS nutritional yeast**
1 tsp garlic powder
1/4 tsp turmeric
1/2 tsp sharp paprika
1/4 tsp cayenne pepper
1/2 tsp Fajita Seasoning
1/2 tsp cumin

Add olive oil to the pan, then add the tofu to the pan and cook for 5 minutes, stirring regularly. Add the chorizo-style seitan and cook for another 5 minutes, then add the salsa and spices and cook until nicely combined. Serve with toast or tortillas (I shoved it into the tortilla after I took the picture; it's nice like that) and add a dollop of salsa to the top.

**Nutritional yeast is one of those ingredients that's you probably haven't heard of if you're not vegan or vegetarian. It adds an incredible depth to things while adding tons of vitamin B12. It's worth looking for, since even my local Kroger sells it in the natural foods section nowadays. Do not try to use any other kind of yeast (baking, brewer's, etc) these are nothing like this stuff!

Makes 4 extremely filling servings! We rated it a 4/5.

Nutritional Information, per serving:

Calories: 224
Fat: 8.9 g
Carbs: 11 g
Fiber: 2.1 g
Sugars: 1 g
Protein: 26 g
Vitamin A: 3%
Vitamin C: 11%
Calcium: 6%
Iron: 52%


  1. Thank you for posting this recipe! I've wanted to know how to make this stuff for ever!

  2. :) You're welcome! My standard recipe does not vary from this too much, except it doesn't usually have the salsa or chorizo in it, and it has about 50% more of the spices(I don't usually measure, so you might want to add a little at a time until it tastes right), plus about 1/2 tsp of oregano and 1/2 tsp of onion powder. Oh and I use a full tablespoon of olive oil normally, also. If you make it that way, it's gluten free, too.