Cooking crumbled tofu is a tasty and healthy way to pack a meal with cholesterol-free protein and has the same fluffy texture of scrambled eggs. Our Mexican spiced version is delicious served with fresh salsa, tortillas and a big sombrero!
1 onion, diced
375g Pureland Organic Tofu, crumbled
1 small zucchini, diced
1 small red capsicum, diced
¾ cup corn kernels
¼ cup green onions, diced
Optional: ½ cup mozzarella cheese
1 tsp ground cumin
½ tsp paprika
½ tsp garlic powder
1/8 tsp salt
(Alternatively, use store bought taco spice mix)
Easy Homemade Tomato Salsa:
3 Tomatoes, diced
1 tsp coriander, chopped
1 small onion, diced
salt & pepper to taste
Heat a splash of vegetable oil in a large non-stick pan over medium heat. Add diced onions and sauté until fragrant. Add in crumbled tofu with tofu and sprinkle over tofu seasoning spices. Cook for around 4 to 6 minutes until the tofu starts to brown. Transfer to a bowl.
Add another splash of oil into the pan and throw in zucchini, capsicum, corn and green onions. Season with a little salt and sauté until vegetables are tender, around 3 minutes. Return tofu into the pan and mix through with the vegetables. Remove from heat and stir through cheese (if using) until just melted.
To make tomato salsa, combine chopped tomatoes with remaining ingredients. Add lemon juice, salt and pepper to taste.
Serve Mexican tofu scramble with warm tortillas and salsa.