Mexican-Spiced Tofu Breakfast Scramble Recipe

About this recipe

A vibrant and protein-packed breakfast scramble featuring spiced tofu, black beans, and fresh vegetables. Perfect for a flavorful start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• 100 G Jumbo Garlic 100g
• 1 Piece White Baguette French Baguette
• 125G Galbani Italian Mozzarella Cheese
• 200G Yeo Valley Organic Salted Butter
• - Mori-Nu Silken Firm Tofu
• 440G La Costena Refried Black Beans, 440G
• 1 piece Yellow Bell Pepper
• 1 Kg Red Onion 1kg
• - Biona Organic Whole Cherry Tomatoes
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• 100 G Trs Ground Cumin Jeera Powder
• - La Chinata Sweet Smoked Paprika
• 400 g Trs Turmeric Powder 400G
• 100 G East End Garlic Powder
• - Rajah Whole Red Chillies
• - Marco Alimentari Fior Di Latte Mozzarella Balls
• - Greenfields Black Peppercorns

Instructions

1. 1. Drain the tofu and crumble it into small, scrambled-like pieces using your hands or a fork.
2. 2. Heat olive oil in a large pan over medium heat and sauté diced onion until translucent, about 3-4 minutes.
3. 3. Add chopped red bell pepper and continue to cook for another 3 minutes, stirring occasionally.
4. 4. Stir in the crumbled tofu and cook for 2 minutes, allowing it to absorb the flavors from the pan.
5. 5. Add ground cumin, smoked paprika, turmeric, garlic powder, red chili flakes, salt, and black pepper. Mix well to coat the tofu evenly.
6. 6. Fold in the cooked black beans and halved cherry tomatoes, cooking for another 3-4 minutes until heated through.
7. 7. Toss in the spinach leaves and cook for 1-2 minutes until wilted, stirring gently to combine.
8. 8. Squeeze fresh lime juice over the scramble and give it a final stir to enhance the flavors.
9. 9. Taste and adjust seasoning if needed before serving warm on plates.