Tex-Mex tofu scramble
3
Points®
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
1 small, finely diced
Red pepper
1 medium, deseeded and finely diced
Paprika
½ teaspoon(s), level, smoked
Ground Cumin
½ teaspoon(s), level
Turmeric
¼ teaspoon(s)
Chilli flakes
¼ teaspoon(s), 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
Wholemeal bread, sliced
4 slice(s), medium
Low Fat Spread
4 teaspoon(s), 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.
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