Spicy Tofu Scramble with Guacamole and Red Cabbage

I’m pretty unconventional when it comes to guacamole—I tried my first avocado at nineteen, so to say the least I have less experience with them than most people. I’m an acid-loving condiment whore as many of you know, so while I adore ALL guacamole, I think mine’s superior because it’s a goddamn flavor sensation. This is how I make my guacamole, which is full of fresh veggies and a little kick.

  • 4 ripe avocados, mashed with a fork (save two of the seeds for the leftovers, if there are any)
  • 1/4 large red onion, diced
  • 1 medium tomato, de-seeded and diced
  • garlic powder (to your liking—I always eyeball it)
  • s&p to taste
  • 2 tsp lime juice
  • 2 tbsp jalapeno juice (yes, the jarred stuff—TRUST me on this)
  • about 7-9 jalapeno slices, diced (from the jar)

The jarred jalapenos and their vinegar offer a VERY different taste than if you were to us fresh jalapenos. I actually prefer it—a lot. Notice that I don’t use cilantro (it tastes like soap to me).

The tofu scramble above is a sautee of yellow onions, orange bell pepper, and 2 fresh jalapenos, all diced with minced garlic. For spices, I used s&p, chilli powder, a LITTLE cumin, and about a handful of nutritional yeast. Normally I’d use tumeric as well, but unfortunately we don’t have any in the house. This will soon be remedied!

And, of course, red cabbage, a bed of which gives that awesome crunch. I can never eat too much raw red cabbage.

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