Vegan Colorado

Easy to Make

Fajita veggies

The creamy coconut sauce ingredients

  • 1 can of coconut cream organic
  • 2 tbsp tahini butter
  • 1/4 tsp tumeric
  • 1/4 tsp paprica
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp curry powder
  • 2 tbsp nutritional yeast
  • Kala Namak salt

Split a can of coconut cream into 2 small containers. A can makes 2 batches of sauce to flavor the tofu scramble.
Add the spices together into 1 of the containers of coconut cream. Including the nutritional yeast and exclude the kala namak unless you like the eggy flavor it adds to the dish.
Add 1-2 tbsp of tahini butter. Mix well and refrigerate. It will be solid shortly and ready to use.

Heat a frying pan and add 1-2 tsps olive oil. Chop some green onion and mushrooms to saute in the pan. Have ready 1 container of tofu pressed out in a towel or tofu presser. It should be dry and firm tofu.
Break off chunks of tofu and place into pan to fry next to the mushrooms and onions. Cook and stir for 5-8 minutes.

Mix well. Scoop out a small spoon of coconut cream mix from the refrigerator and place on top of the tofu in pan.
Stir and add another, and repeat until tofu is yellow and had an appearance of eggs.

Finally, have a fresh batch of fajita veggies air fried and ready. Add to the scramble mix and stir.

Fajita veggie recipe

Add to a plate with toast and vegan sausage (Gimme Lean). Or add to a burrito as in the picture below.

Serve~

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