Mexican Scrambled Tofu
This recipe is a simple concept that has your taste buds diving into a new world of flavour. It is a high protein recipe and will pack a punch in your mornings. Scrambled tofu as a replacement for eggs is no new concept, however having scrambled tofu on it's own is never a very visually appealing or flavoursome dish. By adding the Mexican flare to scrambled egg replacement it's flavour profile exceeds it's looks and it becomes a truly magnificent morning meal. I have created this dish countless times for guests and every single one has adored it. If you have recently given up eggs or are looking for alternatives, this is a great substitute to allow you to still have your scrambled breakfast but in a whole new amazing way.
Please do not forget there are limited tickets are available for my Plant Based Mexican Cooking Classes. With only 10-12 seats available in each class they are filling up quick so make sure you head to the events page to book your tickets so you don't miss out! The 2.5 hour workshops will see you with a new cuisine under your belt as well as walking out full, fed and with a goodie bag of items to take home. For more information and to book your tickets head to the Events page now.
Prep time: 10 minutes
Cooking time: 15 minutes
2 tablespoons macadamia or coconut oil
300g organic firm tofu
1 teaspoon cumin
1 small capsicum, diced
2 cups chopped button mushrooms
2 tablespoons cashew butter
1/2 tsp turmeric powder
1 tinned or dried chipotle chilli (if dried, first soak in water for 20 minutes)
1 splash organic hot sauce (such as Hunted & Gathered)
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (concentrated tomato purée)
1⁄2 cup baby English spinach or chopped kale
4 leaves kale
1⁄4 bunch coriander (cilantro) leaves
Put the rice bran 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.
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.
Serve with the avocado, fresh kale and coriander.