INGREDIENTS

• 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

METHOD

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