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Mexi tofu scramble

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Serves: 2
Time to make: 15 mins

Mexi tofu scramble

  • Ingredients

  • Nutrition Info.(per serve)

  • oil spray
  • 1 red capsicum, diced
  • 1 carrot, diced
  • 1 small red onion, diced
  • 300g tofu, crumbled
  • 3 teaspoons Mexican spice mix
  • 1/2 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
  • 1/2 cup roughly chopped fresh coriander leaves, to garnish
  • 1 red chilli, sliced, to garnish
  • Tabasco sauce (optional)
  • 1 lime, cut into wedges, to serve

  • Nutrition Info

    • Kilojoules 2110kJ

    • Calories 504cal

    • Protein 31g

    • Total fat 19g

    • Saturated fat 4g

    • Carbohydrates 45g

    • Sugars 20g

    • Dietary fibre 16g

    • Sodium 360mg

    • Calcium 450mg

    • Iron 11mg

    Instructions

    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.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: Bryce Carleton
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