Mexican style tofu scramble – this easy vegan spicy tofu scramble is a healthy meal packed full of protein, veggies, and most importantly, flavour! Served on toast it is great for breakfast, lunch or even dinner!
1 400g (14oz)tin of kidney beansrinsed and drained
1vegetable stock cube dissolved in 2 Tbsp boiling water
2spring onions (scallions)thinly sliced
1red or green chillideseeded and finely chopped (optional)
a handful of fresh coriander (cilantro)finely chopped (optional)
salt and pepper
Instructions
Heat the butter in a large frying pan over a low heat. Add the red onion and cook for about 5 minutes, until the onion is soft.
Add the diced red pepper, chopped tomatoes and crushed garlic. Cook for about 5 more minutes until the vegetables are soft and most of the liquid from the tomatoes has evaporated.
Stir in the ground coriander, cumin, turmeric and chipotle and cook for another minute or two, stirring often.
Drain the tofu and give it a good squeeze over the sink to get rid of any excess liquid then use your hands to crumble it into pieces.
Add it to the frying pan along with the nutritional yeast, sweetcorn, kidney beans, vegetable stock mixture and some salt and pepper.
Cook for about 8 minutes, stirring often, until everything is heated through. Towards the end of cooking, add the spring onions, chilli and coriander (if using).
Taste and add more seasoning and spices as required then serve with buttered toast and sliced avocado.
Notes
If you want the tofu to have more of an ‘eggy’ flavour, you can add a pinch or two of kala namak (black salt). I don’t usually use it as I was never that much of a fan of eggs anyway, but the option is there if you want it!
Any leftovers will keep in the fridge for a couple of days and can be reheated in a pan or the microwave.
I don’t recommend freezing this Mexican style tofu scramble.