Mexican style eggs! I improvised this recipe based on the vegan variation at Kates joint in the east village. This is delicious and VERY close to what they serve!
Sautee diced together diced mushroom, onion, green pepper, and garlic
When nicely cooked crumble tofu into pan, and mix in tofu scramble seasoning, cook 5-10 minutes until any excess liquid is gone, salt/pepper to taste and put aside.
Drain beans, and warm on the stove top. Mix in garlic + chili powder, and a pinch of cumin if desired.
Serve a mess of scramble mixture on a warm tortilla with some beans and salsa to the side.
I like to top the scramble with melted soy, or nutritional yeast cheese, garnish with cilantro and serve it up with your favorite breakfast potatoes!