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
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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.
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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