Billy’s Southwestern Tofu Scramble!

Happy New Year, friends! This first post of 2010 features a recipe from my good vegan pal, Billy. We wanted to start the year off right, so we decided to feast on some of Billy’s legendary tofu scramble. While this guy probably knows the menu to every vegetarian restaurant this side of the equator like the back of his hand, his tofu scramble is the only thing that really gets cooked in his own kitchen. A constantly evolving dish, his scrambles totally get better each time! This black bean southwestern version, inspired by Billy’s friend, Beeps, is chock-full of non-dairy cheese goodness. I never really cook much with the fake meats and non-dairy cheeses, so it’s really nice as sort of a treat every now and then.

To go along with the southwestern theme of our New Year brunch, I whipped up a quick and easy guacamole as a side dish (recipe below). Bank that recipe, Nada, you’re going to need it in about 3 or 4 days! As I write this sentence, my belly is gratefully full and I’m feeling that this year is going to be an awesome one. Let’s do some good, friends.

1 tablespoon + 1 teaspoon canola oil
1/2 red onion, diced
3 cloves garlic, minced
6 oz. portabella mushrooms, chopped
1 1/2 cup corn kernels, frozen or fresh
1 1/2 cup baby spinach
1/2 teaspoon seasoned salt
15 oz. can black beans, drained and rinsed
7 oz. package Ying Ying Soy Food brand black bean flavoured gourmet tofu bites*
16 oz. package medium-firm tofu, drained well and crumbled
1/4 cup nutritional yeast
5 oz. vegan nacho-style ‘cheese’, grated (we used the Vegan Gourmet brand, but Teese makes a good one too)
Chipotle hot sauce, to taste (optional)

1. In a giant skillet, heat 1 tablespoon canola oil over medium heat. Add onion, garlic, mushrooms, and corn. Sauté 5 to 7 minutes, stirring often, until onions are translucent.
2. Add spinach and seasoned salt. Continue to sauté, stirring often, until spinach is wilted. About 2-4 minutes.
3. Stir in black beans and gourmet tofu bites. Turn heat down to low and let cook for about 5 minutes.
4. Meanwhile, in a separate skillet, heat the other 1 teaspoon canola oil over medium heat. Add the crumbled tofu, nutritional yeast, and grated ‘cheese.’ Sauté, stirring often, until ‘cheese’ is melted and the tofu has absorbed the nutritional yeast, about 10 to 15 minutes.
5. Add the tofu mixture to the veggie and bean skillet. Stir through and let cook for another minute or so, until all the flavours are combined. Season to taste with the optional chipotle hot sauce. Enjoy!
Serves: 4 to 6.

*Ying Ying makes some really great organic soy products, but if you’re outside the Greater Toronto Area, it might be hard to find. You can easily substitute any smoked or prepared tofu. Or even some cut up veggie sausages.

Quick and Easy Guacamole
1 avocado
1 clove garlic, minced
1 tablespoon red onion, minced
2 tablespoons freshly squeezed lime juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon sea salt
Small handful fresh cilantro, chopped

1. Peel and pit the avocado, cut into quarters and place in a small bowl. Roughly mash with the back of a fork until broken up.
2. Add the rest of the ingredients and continue to mash until almost smooth, but still a bit chunky.


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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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