Vegan Chili-Cheese Tofu Scramble

Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 714 Calories

Ingredients

• 4 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• ¼ cup nutritional yeast
• 1 teaspoon rice vinegar
• 1 teaspoon smoked paprika
• 1 avocado, sliced
• 2 teaspoons sea salt
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons nutritional yeast
• ¼ cup halved cherry tomatoes
• 1 teaspoon turmeric
• ¼ cup fresh cilantro, or to taste
• 2 (14 ounce) cans full-fat coconut milk (such as Thai Kitchen®)
• 1 teaspoon cayenne powder
• ¼ teaspoon liquid smoke
• ¼ cup canned vegan chili

Recipe Instructions

Step 1

Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.

Step 2

Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.

Step 3

Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.

Step 4

Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.