Veggie Tofu Scramble Chilaquiles

Heavily caffeinated, introverted, plant-powered (vegan) ultra runner. Maintaining 125-pound weight loss since May 2009. (m)Eat Less, Run More!

SALSA VERDE

1 ½ pounds tomatillos (about 12 medium), husked and rinsed

1 jalapeno, whole with stem removed

½ cup chopped white onion

¼ cup packed fresh cilantro leaves

Juice of 1 lime

½ tsp salt

subheading: CORN TORTILLAS:

12 corn tortillas (we like Food for Life brand sprouted corn tortillas, found in the freezer section of the grocery store)

subheading: TOFU SCRAMBLE:

1 onion, chopped

1 red (or green) bell pepper, chopped

½ cup finely chopped mushrooms

1 jalapeno, with seeds removed, chopped

2 cloves garlic, minced

1 14-oz. package of firm tofu, drained (no need to pat dry)

2 tsp reduced-sodium soy sauce tamari

1 tsp garlic powder

2 Tbsp nutritional yeast

3 cups chopped fresh spinach (or kale)

¼ cup chopped fresh cilantro

Salt to taste

Toppings: fresh cilantro, sliced avocado

Other optional toppings: diced tomatoes, Cashew Cream, or Sersie’s Favorite Cheese Sauce

Directions at danielsplate.com

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