Mexican Tofu Scramble

Everyone needs a good scrambled tofu recipe to treat people to a special Sunday breakfast or brunch or to put in tortilla or burritos. We eat this with rice and salad sometimes too.

A tip on buying tofu, always buy organic and make sure it is GMO free. In Australia at date of writing this we do not have any GMO soy. Yay!! Tofu is a fabulous source of complete protein and is packed with phytoestrogens which are great for perimenopause, menopause and post menopause. Soy also boasts a high percentage of potassium, zinc and selenium.

Mexican Tofu Scramble

Ingredients

3 tbsp olive oil

1 small red onion finely diced

3 cloves garlic minced

2 medium tomatoes diced

1 tsp coriander ground

1 tsp cumin ground or seeds

1 tsp turmeric

1 tsp smoked paprika

½ to 1 tsp salt

1 corn cob – kernels removed

1 cup cooked kidney or pinto beans

1 red capsicum diced

1 chilli chopped small or 2 tsp chilli sauce

400g firm tofu crumbled

2 tbsp nutritional yeast

2 spring onions thinly sliced

A handful of washed coriander roughly chopped

Method

Place the oil in a wok and heat up a little then add the onion and sauté for 2 minutes then add the garlic, salt and spices and cook for a further 3 to 5 minutes or until onion is starting to soften.
Add the corn kernels, kidney or pinto beans, tomato and capsicum. Stir around then put a lid on to cook for 3 minutes.
Add the tofu, nutritional yeast and chilli and cook for 5 minutes or until the tofu is cooked through and a little brown in some places.
Serve with the coriander and spring onions.