Photo of Tex-Mex tofu scramble by WW

Tex-Mex tofu scramble

2 - 5
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Put plain scrambled eggs on the back burner and try this easy spicy scrambled tofu dish with onions, peppers and black beans – served on toast!

Ingredients

Plain Tofu

396 g

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, finely diced

Red pepper(s)

1 medium, deseeded and finely diced

Paprika

½ teaspoons, level, smoked

Ground Cumin

½ teaspoons, level

Turmeric

¼ teaspoons

Chilli flakes

¼ teaspoons, level

Black Beans in Water

1 can(s), large, drained

Coriander, fresh

5 g, chopped plus extra leaves to garnish

Lime Juice, Fresh

1 tablespoon(s), plus wedges

WW Thick Sliced Wholemeal Bread

4 slice(s)

Low Fat Spread

4 teaspoons, level

Instructions

  1. Drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the kitchen paper, transfer to a bowl and crumble into small, even-size pieces. Set aside.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the onion and pepper, and cook for 3-4 minutes until starting to soften. Stir in the spices and cook for another 1 minute, until fragrant.
  3. Stir in the tofu and black beans and cook, stirring frequently, for 3 minutes until heated through. Remove from the heat and stir in the coriander and lime juice, then season to taste.
  4. Toast the bread, then spread with the low-fat spread and cut in half. Top with the tofu scramble, scatter over the coriander leaves and serve with the lime wedges on the side.