By Chef Del Sroufe

I make this scramble with tofu, cauliflower or jackfruit depending on my mood or what is on hand. They all work well in this dish. The cauliflower and the tofu have more of an eggy texture that some people like. I like them all.

Serves 4 

Ingredients

1 medium red onion, chopped

8 ounces sliced mushrooms 

1 poblano pepper 

3 cloves minced garlic

2 tablespoons nutritional yeast 

½  teaspoons black pepper 

½ teaspoon turmeric 

1 tsp chipotle chili powder

1 pound frozen cauliflower florets, thawed 

¼ cup water

1 recipe Refried Beans, heated

8 corn tortillas , toasted

1 recipe Ranchero Sauce, heated

½ bunch cilantro, chopped

3 scallions, thinly sliced

Directions

1. Heat a large skillet over high heat. Add the onion, mushrooms, and poblano pepper. Saute for 7-8 minutes, stirring frequently, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time , as needed, to keep the vegetables from sticking to the pan.
2. Add the garlic and cook for another minute.
3. Add the nutritional yeast, black pepper, turmeric, chili powder and cauliflower, and cook for 1 minute.
4. Add the water to the pan, cover and cook for 3-4 minutes until the cauliflower is heated through.
5. Season with salt and cook for another minute.
6. To Serve, place two corn tortillas on a plate. Top with some of the scramble, and a spoonful of Ranchero Sauce over the top. 
7. Serve with a spoonful of refried beans and garnish with cilantro and scallions