Mexican Tofu Scramble
This is a simple and versatile dish that can be transformed into a hearty breakfast or simple and flavoursome dinner. I have posted photos of this many times on my Instagram page and finally got a chance to put pen to paper and write it down for you
Servings
2-4
Ready In:
14 mins
Suitability:
Vege / Vegan / Gluten free
Good For:
Breakfast or Dinner
MEXICAN TOFU SCRAMBLE
About this Recipe
By: Hollie Kempton – Powered by Vegies
Did you know a diet that contains a variety of plant-based foods appears to contribute to overall health and wellbeing, and a lower risk of conditions such as obesity, diabetes, and heart disease.
It can enhance the skin and hair, boost energy, and help maintain a healthy weight.
Research has linked tofu, with its high levels of isoflavones, to a lower risk of several age- and lifestyle-related diseases.
Ingredients
- Ground cumin
- Ground coriander
- 1 Cup black beans or kidney beans
- 375g firm organic tofu
- Tomato paste
- 2 ripe tomatoes- diced
- 3 Tbsp Mexican hot sauce (salsa picante)
- 1 1/2 cups of greens (I like to use kale)
- 1 clove of garlic- crushed
- 1/4 cup water
The Core Ingredients!
Tofu is made from soybean curds. It is naturally gluten-free and low in calories and itt contains no cholesterol and is an excellent source of iron and calcium – why wouldn’t you want to cook with Tofu more often?
Step by Step Instructions
Step 1
Crumble tofu into a pan with cumin, coriander and garlic. Turn over till tofu begins to cook (approx 2mins)
Step 2
Add tomato paste, Mexican hot sauce, diced tomatoes and greens.
Step 3
Add 1/4 cup water and stir frequently for approx 2 min
Enjoy on your choice of toast with some avocado
