Mexican-style Tofu Scramble
This Mexican-inspired tofu scramble is egg-free. The prickly pear and jalapeños make it perfect for spicy brunch and the Kala Namak salt gives it the egg taste.
Equipment
- Frying pan
Ingredients
- 1 block firm tofu plain
- 2 tsp tumeric powder
- 1/2 tsp cayenne pepper
- 1 tsp black pepper freshly ground
- 1 1/2 tsp kala namak salt add more or less according to your taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp nutritional yeast
- 1 tbsp water
- 1 tbsp coconut oil or other neutral cooking oil such as sunflower oil
- 1/1 white onion
- 1 red tomato diced
- 10 Jalapeño pepper rings diced
- 4 leaves nopales (prickly pear) cubed
- 1 vegan chorizo sausage cubed (optional)
- 1 squeeze lime juice (to serve, optional)
- Chipotle sauce (to serve, optional)
Instructions
- Crumble the tofu into a mixing bowl using your hands or a fork.
- Add the spices, herbs, pepper, salt, and nutritional yeast into the bowl. Use a fork to combine all ingredients well. Add a dash of water to help combine the mixture.
- In a large frying pan heat up a tablespoon of coconut oil. Fry the onion on a medium heat for 3 minutes until translucent then stir in the tomato pieces.
- Add the chorizo and fry for a further 5 minutes until the chorizo is starting to brown.
- Stir in the jalapeños and nopales and cook for 1 or 2 more minutes.
- Finally, add the tofu mixture and stir to combine. Cook for a few minutes until the mixture is hot throughout. Add a splash of water if it looks a bit dry.
- Serve on toast with a squeeze of lime and a few drops of chipotle sauce on top (the lime and sauce are optional but add even more of an authentic Mexican touch!)