Vegan Breakfast Chilaquiles

For the tofu scramble:
1/2 cup water
2 teaspoons Vegg (vegan egg yolk replacer)
2 teaspoons olive oil

1/2 onion, chopped

1 clove garlic, minced

1 tablespoon diced green chile

7 ounces firm organic, non-GMO tofu 

salt and pepper to taste

Put the 1/2 cup water into a blender. With the blender running on low, sprinkle in the Vegg powder. Let the blender run for about a minute.

In a saute pan, heat olive oil over medium high. Cook onions till lightly browned. Add in garlic and diced green chile. Cook about a minute.

Roughly slice the tofu. Press slices between paper towels to remove some of the water. Crumble the tofu into the saute pan with the onions and garlic. Cook for a couple of minutes. Add in the Vegg liquid and cook till the mixture thickens. Season with salt and pepper to taste.

To make the chilaquiles, I piled some tortilla chips onto a plate, and covered them with warm tomato salsa. Pile on the tofu scramble and top with avocado, salsa verde, lime cashew cream and whatever else you want!