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Tex-Mex tofu scramble

Tex-Mex tofu scramble

3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Put plain scrambled eggs on the back burner and top your toast with this easy, spicy scrambled tofu dish with onions, capsicum and black beans.

Ingredients

Firm tofu

400 g, drained

Brown onion

1 small, finely chopped

Red capsicum

1 medium, finely chopped

Smoked paprika

½ tsp

Ground cumin

½ tsp

Ground turmeric

¼ tsp

Dried chilli flakes

¼ tsp

Canned black beans, rinsed, drained

1 400g can

Fresh coriander

1 tbs, finely chopped, plus extra leaves to serve

Lime(s)

1 medium, (2 tsps lime juice, plus wedges to serve)

Wholemeal bread

4 slice(s), toasted, (4 x 35g slices)

Reduced fat oil spread

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Pat tofu with paper towel to remove excess moisture, then transfer to a bowl and crumble into small, even-sized pieces. Set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and capsicum, stirring, for 3-4 minutes, until starting to soften. Stir in spices and cook, stirring, for a further 1 minute or until fragrant.
  3. Add tofu and black beans and cook, stirring often, for 3 minutes or until heated through. Remove from heat. Stir in coriander and lime juice. Season with salt and pepper.
  4. Spread toast slices with oil spread and cut in half diagonally. Divide toast among 4 plates and top with tofu scramble. Scatter over extra coriander leaves and serve with lime wedges.

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