Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 Sounds delicious, Kimberly! I love corn and green chilies in foods, don't you? I haven't tried the mushroom option. I'll have to add them next time I make a tofu scramble. Thanks for the recipe. LaDonna PS: A corn tortilla would make a good gluten free option if using this as a burrito filling. I once found gluten-free 'flour' tortillas in a gluten free market, but they were SO expensive that we've only tried that once. >>>We make something similar to this. 1 package tofu, drained 1 can whole kernel corn (or equal amount fresh, up to you!) 1 can diced green chilies diced onion mushrooms (fresh or canned stems & pieces) McKay's chicken seasoning Nutritional Yeast flakes Smash tofu in a skillet with a fork until it looks like scrambled eggs. Season with McKay's and Nutritional yeast, add corn, chilies, onion, mushrooms, and any other veggies you might enjoy. :-) Add enough water to simmer in (it gets the seasoning cooked into the tofu). Cook until the water is basically gone. We like to take tater puffs or tater tots, whichever kind you like, or even cubed potatoes, baked super crisp and chopped in half, then stir into the tofu mixture just before all the water is simmered off and let them warm up together. You can eat it as is, or you can spoon the mixture into a tortilla (we use flour tortillas, I don't know what's available as gf varieties) and serve with ketchup or salsa as a burrito. Yum! Quote Link to comment Share on other sites More sharing options...
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