Smoky paprika tofu scramble

This tasty vegetarian tofu scramble has Mexican flavours to give it a boost of warmth and spice

Serves: 2

Time to make: 20 mins

Ingredients

spray oil
1 spring onion, thinly sliced
1 clove garlic, finely chopped
1 cup frozen corn sweetcornXkernels, thawed
1 cup frozen shelled edamame beans, thawed
300g firm Japanese tofu (I used Morinaga)
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chilli flakes
1 teaspoon salt-reduced soy sauce
½ cup salt-reduced vegetable stock
½ cup tomato passata
2 cups rocketarugulaX leaves
2 corn sweetcornXtortillas
2 tablespoons chilli sauce (we used chipotle)
fresh coriandercilantroX, to garnish

Instructions

Stay Awake

1 Spray a large pan with oil and set over a medium-high heat. Add spring onion and garlic and cook, stirring, for 2 minutes. Add corn and edamame and stir to combine, then crumble in tofu and spices. Cook, stirring gently, for 2 minutes.

2 Add soy sauce, stock and passata. Cook a further 3-4 minutes, until sauce reduces slightly. Add rocket leaves and cook until just wilted.

3 Warm tortillas, and serve scramble with tortillas, garnished with chilli sauce and coriander.

Variations

Make it gluten free: Check tofu, ground spices, sauces, stock, passata and tortillas are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 527 cal

Kilojoules 2210 kJ

Protein 29 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 13 g

Dietary fibre 15 g

Sodium 650 mg

Calcium 410 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.