Mexican

Tofu Scramble, Refried Beans, Salsa, Crispy Tortillas and Avo

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Instructions

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1 Cook beans

Preheat the oven to 200°C/180°C fan. Drain the kidney beans. Heat the oil in a pan over a medium heat. Add the cumin and chipotle (spicy!) and fry for 30 sec. Add the kidney beanssoy sauce and water. Cover with a lid, reduce the heat to medium-low and simmer for 15 min or until the beans are softened. Once softened, mash with a potato masher. Add a splash of water if the beans look too dry. 

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2 Prep salsa

Meanwhile, trim and finely slice the spring onion. Finely chop the cherry tomatoes. De-seed and finely chop the yellow pepper. Roughly chop the coriander. In a bowl, combine the spring onion, cherry tomatoes, yellow pepper and coriander. Squeeze all of the lime juice into the bowl. Season with salt and pepper and set aside. 

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3 Bake tortillas

Slice the tortilla wraps into triangles. Place the tortilla triangles on a baking tray, drizzle with vegetable oil and season with salt. Toss the triangles in the oil until fully coated. Bake for 5-7 min until crispy. Use two trays if cooking for four.

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4 Prep 'eggs'

Meanwhile, drain the tofu. Place the tofu, black salt, a pinch of turmeric and the nutritional yeast in a bowl. Gently mash with a fork - this is your tofu scramble. 

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5 Fry 'eggs'

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the tofu scramble and fry for 4-6 min. Try not to move the 'eggs' around too much while frying. 

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6 Serve

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Divide the tortilla triangles, salsa, tofu scramble, re-fried beans and avocado among plates.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not on a strict vegan diet? Serve with sour cream!

In this recipe you'll use black salt and tofu to create 'fake' eggs.

Cooking Time: 30 min

Cals 706 · Prot 33 · Carbs 103 · Fat 22

Dairy-Free

Ingredients

Number of people

Refried beans

Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Soy sauce 15 ML
Water 150 ML

Tofu scramble

Firm tofu 250 Grams
Black salt (kala namak) 2 Grams
Turmeric powder 2 Grams
Nutritional yeast 4 Grams
Vegetable oil 1 Tbsp

Salsa

Spring onion 50 Grams
Cherry tomatoes 150 Grams
Yellow bell pepper 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece

On the side

Tortilla wrap, 8 inches 4 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Avocado 1 Piece

In this recipe you'll use black salt and tofu to create 'fake' eggs.

Cooking Time: 30 min

Cals 706 · Prot 33 · Carbs 103 · Fat 22

Dairy-Free

Instructions

photo

1 Cook beans

Preheat the oven to 200°C/180°C fan. Drain the kidney beans. Heat the oil in a pan over a medium heat. Add the cumin and chipotle (spicy!) and fry for 30 sec. Add the kidney beanssoy sauce and water. Cover with a lid, reduce the heat to medium-low and simmer for 15 min or until the beans are softened. Once softened, mash with a potato masher. Add a splash of water if the beans look too dry. 

photo

2 Prep salsa

Meanwhile, trim and finely slice the spring onion. Finely chop the cherry tomatoes. De-seed and finely chop the yellow pepper. Roughly chop the coriander. In a bowl, combine the spring onion, cherry tomatoes, yellow pepper and coriander. Squeeze all of the lime juice into the bowl. Season with salt and pepper and set aside. 

photo

3 Bake tortillas

Slice the tortilla wraps into triangles. Place the tortilla triangles on a baking tray, drizzle with vegetable oil and season with salt. Toss the triangles in the oil until fully coated. Bake for 5-7 min until crispy. Use two trays if cooking for four.

photo

4 Prep 'eggs'

Meanwhile, drain the tofu. Place the tofu, black salt, a pinch of turmeric and the nutritional yeast in a bowl. Gently mash with a fork - this is your tofu scramble. 

photo

5 Fry 'eggs'

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the tofu scramble and fry for 4-6 min. Try not to move the 'eggs' around too much while frying. 

photo

6 Serve

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Divide the tortilla triangles, salsa, tofu scramble, re-fried beans and avocado among plates.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not on a strict vegan diet? Serve with sour cream!

Ingredients

Number of people

Refried beans

Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Soy sauce 15 ML
Water 150 ML

Tofu scramble

Firm tofu 250 Grams
Black salt (kala namak) 2 Grams
Turmeric powder 2 Grams
Nutritional yeast 4 Grams
Vegetable oil 1 Tbsp

Salsa

Spring onion 50 Grams
Cherry tomatoes 150 Grams
Yellow bell pepper 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece

On the side

Tortilla wrap, 8 inches 4 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Avocado 1 Piece
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