Revuelto de Tofu con chipotle

Tofu scramble is one of those vegan cliches you can't help but eat. It's usually one of the first introductions to vegan foods. While tofu was a staple in my diet when I was vegetarian, I didn't know about this dish until I went vegan. While I enjoyed it at first, using the basic tofu, turmeric, salt and nutritional yeast got old real fast -- plus, I found myself hungry an hour later. That's how my chipotle scramble was born. This dish is full of extra veggies that add flavor and keeps you fuller for longer.

One of the main reasons many tofu scrambles out there didn't keep me satisfied for long were the lack of veggies.Adding a hearty green like kale and some peppers makes a world a difference compared to just cooking the tofu. A variety of vegetables will give the dish some texture and add extra nutrients to keep you satisfied.

Sustituciones y variaciones

Opción sin aceite: olvida el aceite. Cocinar las cebollas en agua o caldo de vegetal las ablandará sin tener una textura crujiente. Recomiendo cocinar las cebollas en caldo para dar el plato más sabor.
Añadir más proteína: Aunque el tofu ya tiene proteína, también tiene una cantidad de grasa. Añade unas salchichas veganas o una taza de frijoles negras para subir la proteína del plato.