Mexican scrambled tofu

Mexican scrambled tofu

By
From
Kenko Kitchen
Serves
2-4
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

When I first gave up eggs, one of the biggest things I missed was a traditional scrambled egg breakfast. I tried various alternatives, including scrambled tofu on its own, which isn’t very appealing. This dish, however, packs an absolute punch in the morning. The flavours dive around your mouth taking your tastebuds into another world. It’s a simple concept but it’s just so great. This is by far one of my favourite breakfasts. Being high in protein, your metabolism will get a kick start too!

Ingredients

Quantity Ingredient
1 tablespoon plant-based oil
300g firm tofu
1 teaspoon cumin
1 small capsicum, diced
180g button mushrooms, chopped
2 tablespoons Turmeric butter
1 tinned or dried chipotle chilli, (see note)
1 splash Simple hot sauce
or 1 splash tabasco
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
25g baby english spinach
or 25g kale, chopped
1/2 avocado, sliced, to serve
1/4 bunch coriander leaves, chopped, to serve

Method

  1. Put the plant-based oil and crumble the tofu into a medium frying pan over medium heat. Sprinkle over the cumin and mix into the tofu. Add the capsicum, mushrooms, turmeric butter, chipotle chilli, hot sauce, salt, pepper and tomato paste.
  2. Cook for 5–10 minutes until the vegetables are softened and everything is well heated through. Add the spinach, stir through and remove from the heat.
  3. Serve with the avocado and coriander.

Note

  • If using dried, first soak the chipotle in water for 20 minutes.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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