* Provided for informational purposes only. Consult your doctor for insulin dosing advice.
2 tablespoon rice bran or canola oil
Heat oil in a large skillet or cast iron pot on medium heat.
1-2 medium green bell pepper, diced finely
1 medium white onion, diced finely
Dice peppers and onion into small pieces. Saute veggies in skillet or pot until slightly transluent, about 8-10 minutes.
396g / 14 ounces extra firm tofu, drained
Using your hands, crumble tofu into small pieces directly into skillet or pot. Stir to combine and cook until any excess water from the tofu has reduced and the the tofu is slightly golden brown, about 10 minutes.
340g / 12 ouces soyriso, casing removed and crumbled
Add crumbled soyriso and cook for 2 minutes.
1 teaspoon ground cummin
1 teaspoon oregano
1 teaspoon turmeric powder
1 teaspoon Old Bay
½ teaspoon salt
¼ to ½ teaspoon chili powder
¼ teaspoon thyme
¼ teaspoon pepper
Add spices and stir well to combine. If the mixture is too dry, add a ½ to 1 tablespoons of water and mix.
Serve with a side of eggs or steamed spinach.
From MakeBetterFood.com. . (makebetterfood.com/recipes/spicy-soyriso-scramble/).
Heat oil in a large skillet or cast iron pot on medium heat.
Dice peppers and onion into small pieces. Saute veggies in skillet or pot until slightly transluent, about 8-10 minutes.
Using your hands, crumble tofu into small pieces directly into skillet or pot. Stir to combine and cook until any excess water from the tofu has reduced and the the tofu is slightly golden brown, about 10 minutes.
Add crumbled soyriso and cook for 2 minutes.
Add spices and stir well to combine. If the mixture is too dry, add a ½ to 1 tablespoons of water and mix.
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