Description
A vibrant and flavorful tofu scramble combining the earthy taste of cactus with hearty tofu, perfect for any meal.
Ingredients
Scale
- 1 tablespoon vegetable oil (or ¼ cup water/broth)
- ½ large yellow or red onion (diced)
- 4 to 5 button, white, or shiitake mushrooms (sliced)
- ½ cup sliced nopalitos (cactus, from a jar)
- 3 garlic cloves (minced)
- 1 ½ teaspoons ground cumin
- Pinch of smoked paprika (optional)
- 1 (14-ounce) package extra-firm tofu (drained and pressed)
- Salt (to taste)
Instructions
- Begin by heating the vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the pan. Sauté for about 3 to 4 minutes until the onions are translucent.
- Sprinkle in the ground cumin and smoked paprika, stirring for about a minute to toast the spices.
- Crumble the drained and pressed tofu into the pan, stirring it in with the sautéed vegetables. Cook for an additional 3 to 4 minutes.
- Season with salt to taste, mixing everything well before serving hot.
Notes
For added depth, consider a splash of soy sauce or hot sauce. You can try different vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg