Mexican-Style Scrambled Tofu

Name: Mexican-Style Scrambled Tofu
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) medium or firm tofu; 1 small onion, chopped; 1 garlic clove, chopped; 1 tsp jalapeño pepper, chopped; 1 tbsp (15 ml) vegetable oil; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/4 tsp turmeric; 1 tomato, diced; 2 green onions, thinly sliced; Cilantro leaves, to taste; Sour cream, to taste; Tabasco, to taste

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Preparation 15 min
Cooking 13 min
Servings 4

A quick fix for any time of day, tofu packs the protein for a solution that's vegetarian and versatile. We used seasonings like jalapeño pepper, cumin and smoked paprika to get a bright, deep and punchy Mexican taste profile. Bonus: Unlike scrambled eggs, scrambled tofu reheats well.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 41)

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

- 1 lb (450 g) medium or firm tofu
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 tsp jalapeño pepper, chopped
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp turmeric
- 1 tomato, diced
- 2 green onions, thinly sliced
- Cilantro leaves, to taste
- Sour cream, to taste
- Tabasco, to taste

Preparation

- Working with your hands, crumble the tofu in a bowl.
- In a large non-stick skillet over medium heat, cook the onion, garlic and jalapeño in the oil for 5 minutes. Add the tofu and spices. Season with salt and pepper. Cook until the liquid is evaporated, about 8 minutes.
- Top with the tomato and green onions. Garnish with cilantro, sour cream and Tabasco, to taste. Serve with cheese quesadillas.

Note from Ricardo

Unlike scrambled eggs, scrambled tofu reheats well.

Personal Note

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