This recipe can be easily made into a vegan dish by skipping the eggs or substituting them for Mexican scrambled Tofu, I have tried this substitute, and it was delicious!
-Anne Deni B.Sc. FdNu, Clinical Nutritionist
Makes 2 servings
Tomato Avocado Salad:
1 avocado, diced
1 cup halved cherry tomatoes (any color or a mix looks great)
¼ cup minced red onion
¼ cup chopped fresh cilantro
1 tablespoon organic olive oil
1 teaspoon grated lime peel
1 tablespoon lime juice
Salt to taste
Sweet Potato and Zucchini:
Organic Olive oil (enought to coat the sweet potatoes and zucchini)
1 sweet potato, chopped into 1-inch cubes
1 zucchini, chopped into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (mild)
½ teaspoon garlic powder
Celtic/Himalayan Salt and pepper to taste
1 teaspoon organic olive oil or butter
2 eggs, beaten
Salt and pepper to taste
Optional for Serving:
Fresh cilantro leaves
Mexican-style hot sauce
Instructions: Prepare the Tomato Avocado Salad:
Stir avocado, cherry tomatoes, red onion, cilantro, oil, lime peel, and lime juice until evenly mixed. Add salt to taste and set aside.
Cook Sweet Potato and Zucchini: Preheat over to 425 degrees F.
On a large stainless baking sheet, toss the sweet potato and zucchini with olive oil and a sprinkle of salt and black pepper.
Roast for 25 to 30 minutes, until tender, tossing halfway through.
Cook Scrambled Eggs:
Heat oil in a pan, over low-medium heat. Once the oil is translucent, pour in the beaten eggs and cook for 5 minutes, stirring gently with a spatula every 30 seconds, or until the eggs are thickened and no more liquid remains.
Sprinkle with salt and pepper to taste.
Assemble the Bowls:
Divide the Tomato Avocado Salad and the sweet potato and zucchini mixture between 2 bowls. Top each bowl with half of the scrambled eggs.
Serve with fresh cilantro leaves and Mexican-style hot sauce if desired.
Mexican Tofu Scramble
4 ounces extra-firm organic tofu
1 Tbsp organic olive oil
2 tbsp medium red onion (thinly sliced)
1/4 medium red bell pepper (thinly sliced)
1 cups of Spinach roughly chopped or Kale (optional)
1/4tsp celtic/himalayan salt
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder
Water (to thin)
1/4 tsp turmeric (optional)
Pat tofu dry and roll in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes. I
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.