I gathered the cast of ingredients: firm tofu, soyrizo, poblano pepper, leftover brown rice, zucchini, carrots, and corn (not pictured).
The end result is not especially beautiful, but I assure you it is a healthful surprise. The soyrizo provides a lot of flavor and a slight kick. The tofu acts as scrambled eggs. The salsa, avocado, lime juice and cilantro pulls everything together.
Spicy Tofu Scramble
adapted from Vella Cafe (RIP)
8 oz firm tofu, patted dry and cubed
6 oz soyrizo
1 small zucchini, chopped
2 small carrots or 1 large carrot, chopped
Kernels from 1 ear of corn (or 1/2 cup frozen corn)
1 cup leftover brown rice
1 poblano pepper
Roast the poblano pepper according to your favorite method (I like to use the toaster oven). Remove the skin, core, and seeds. Slice the poblano into short strips.
Heat 1 tablespoon of cooking oil in large pan. Cook carrots for 2 minutes, then add zucchini. After cooking for a couple of minutes, push vegetables to the edge of the pan, and add tofu in the middle of the pan. Allow the tofu to fry 2 minutes before flipping and frying other sides. Move the tofu to the side and add soyrizo in the middle of the pan. Add rice to warm through and finally the poblano. Gently toss all the ingredients together.
Serve immediately with a tortilla and top with fresh lime slices, avocado, scallions, cilantro, salsa and sour cream.