IT’S NOT CHICKEN ? … but it is a GREAT vegan option for a southwest veggie scramble! I don’t describe myself as vegan entirely, but I do aim to get the vast majority of my nutrition from plant-based sources ? because of the risk of cancer associated with animal-based foods. ? ? ? Since I made the switch in my diet last year, my cholesterol is also down well below under 200 for the first time in over a decade. If you want to hear more about the research behind the cancer studies, please read The China Study or WHOLE. There is so much non-biased evidence-based research to point to animal products as turning off and on cancer growth cells, it’s a HUGE motivator for me to avoid them. My dad suffered from cancer and it was horrible, he even needed Home Care Assistance.
Marinaded Southwest Tofu
- 1 (14 ounce) package firm tofu
- 1/4 C. lime juice
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced or 1 tsp. garlic powder
- 1 tsp. chipotle pepper
- 1 tsp. cumin
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- salt and black pepper to taste
Wrap tofu in kitchen towel and let sit for 10-15 minutes to remove excess moisture. Cut tofu into 1/4″ slices. Place in marinade for 1-2 hours. Preheat oven to 400 degrees. Brush tofu with marinade mixture before baking. Bake 20 minutes, remove, flip. Bake an additional 20 minutes or until edges start to brown.
Use in salads, breakfast scrambles, or tacos. Muy bueno!!
