Mexican Morning Scramble

Method:

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

Warm a large skillet over medium heat. Once hot, add 2 Tbsp olive oil and the onion and garlic. Add spices.

In the meantime, use a fork to crumble the tofu into bite-sized pieces.

Sauté the tofu for 2 minutes, then season. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately on a bed of breakfast potatoes with cilantro, hot sauce, seasoned diced tomatoes, spring onions (on top) and guacamole on the side.

Recipe courtesy of Tom Riley

Ingredients:

Scramble:

• 1 C extra firm tofu
• 2 Tbsp olive oil
• 1/4 red onion, thinly sliced
• 1/2 tsp sea salt
• 1/2 tsp cumin powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp nutritional yeast
• 1 clove garlic, minced

Serve with:

• Diced tomatoes, seasoned with salt
• Cilantro, chopped
• Spring onions, chopped
• Hot sauce
• Breakfast potatoes
• Guacamole