Tex-Mex tofu scramble
Calorie controlled cooking spray
1 small, finely diced
1 medium, deseeded and finely diced
½ teaspoons, level, smoked
½ teaspoons, level
¼ teaspoons, level
Black Beans in Water
1 can(s), large, drained
5 g, chopped plus extra leaves to garnish
Lime Juice, Fresh
1 tablespoon(s), plus wedges
WW Thick Sliced Wholemeal Bread
Low Fat Spread
4 teaspoons, level
- 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.
- 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.
- 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.
- 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.