Photo of Tex-Mex tofu scramble by WW

Tex-Mex tofu scramble

Points® value
Total Time
20 min
10 min
10 min
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!


Plain Tofu

396 g

Calorie controlled cooking spray

4 spray(s)


1 small, finely diced

Red pepper

1 medium, deseeded and finely diced


½ teaspoon(s), level, smoked

Ground Cumin

½ teaspoon(s), level


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


  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.