I don’t have a lot of recipes that are both gluten free and vegan to classify among my favorites. But I think this one tastes excellent.
First, the behind-the-scenes story…
I like to do things according to plan, so I naturally married someone who doesn’t operate exactly the same way. His creativity truly paid off last week in our kitchen! I could hear Chris looking through the cabinets and opening and closing our fridge doors. He was hungry and wanted something different, I think. I’m so glad he made the effort because the outcome was my favorite new gluten free and vegan breakfast food!
Now, the delicious result!
Sriracha Tofu Scramble
1 package firm tofu, drained
1 Tbl oil
Sriracha Sauce (pictured)
5-8 Cherry Tomatoes, halved
Heat oil in a skillet on medium heat. Slice the tofu into strips or cube it; toss it into the warm skillet. Squeeze Sriracha sauce over the tofu to taste. Stir up the tofu and Sriracha in the skillet until it begins to crumble. Add the cherry tomatoes and salsa, simmer on low to medium heat for 10 minutes. The longer you cook it, the more the tofu will take on the flavors.
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Dana Byers and her family are passionate about adoption and online ministry, and they sold all they owned in 2007 to live a mobile lifestyle overseas and expand online ministry practices globally. She’s the author of “The Art of Online Ministry” and recently moved to Oklahoma to become the Community Pastor for LifeChurch.tv Church Online. All opinions shared here are expressly her own.