Mexi Tofu Scramble


  • oil spray
  • 1 red capsicum, diced
  • 1 carrot, diced
  • 1 small red onion, diced
  • 300g Bean Supreme Organic Tofu, crumbled
  • 3 teaspoons Mexican spice mix
  • ½ cup corn kernels
  • 2 ripe tomatoes, chopped
  • 1 cup baby spinach leaves
  • 2 slices toasted grainy bread
  • 2 tablespoons grated parmesan or other tasty cheese, to garnish
  • ½ cup roughly chopped fresh coriander leaves, to garnish
  • 1 red chilli, sliced, to garnish
  • Tabasco sauce (optional)
  • 1 lime, cut into wedges, to serve


  1. Spray a pan with oil and set over a medium-high heat. Add capsicum, carrot and red onion to the pan and cook, stirring, for 5 minutes, until softened. Add tofu and stir-fry until the tofu is browned, about 2 minutes. Add spice mix and stir to combine. Add corn, tomatoes and spinach. Stir-fry for 3-4 minutes.

  2. Serve tofu scramble on toast, garnished with parmesan, coriander, chilli and Tabasco, if using, with lime wedges on the side.

SERVES: 2 / Time to make: 15 mins

Other Information