Mexican Tofu Scramble

Name: Mexican Tofu Scramble with Re-fried Beans, Salsa, Crispy Tortillas and Avo
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Red kidney beans; 1 Tbsp of Vegetable oil; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 10 ML of Soy sauce; 150 ML of Water; 300 Grams of Firm tofu; 4 Grams of Black salt; 2 Grams of Turmeric powder; 4 Grams of Nutritional yeast; 1 Tbsp of Vegetable oil; 40 Grams of Spring onion; 150 Grams of Cherry tomatoes; 1 Piece of Yellow pepper; 15 Grams of Fresh coriander; 1 Piece of Lime; 4 Piece of 8'' tortilla wraps; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Avocado

with Re-fried Beans, Salsa, Crispy Tortillas and Avo

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

166 Reviews

Cals 952 · Prot 52 · Carbs 104 · Fat 33

Vegan

30 min

Mexican Tofu Scramble with Re-fried Beans, Salsa, Crispy Tortillas and Avo

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

166 Reviews

Cals 952 · Prot 52 · Carbs 104 · Fat 33

Vegan

Ingredients

Refried beans

Red kidney beans

240 Grams

Vegetable oil

1 Tbsp

Cumin powder

2 Grams

Chipotle powder

2 Grams

Soy sauce 9*10*11*

10 ML

Water

150 ML

Tofu scramble

Firm tofu 9*

300 Grams

Black salt

4 Grams

Turmeric powder

2 Grams

Nutritional yeast

4 Grams

Vegetable oil

1 Tbsp

Salsa

Spring onion

40 Grams

Cherry tomatoes

150 Grams

Yellow pepper

1 Piece

Fresh coriander

15 Grams

Lime

1 Piece

On the side

8'' tortilla wraps 10*11*

4 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Avocado

1 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3985 / 952
Fats (g)	32.5
of which saturated (g)	6.4
Carbohydrates (g)	104
of which sugars (g)	8.5
Fibers (g)	25.4
Proteins (g)	52.4
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook beans

Preheat the oven to 200°C/180°C fan. Drain and rinse 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 beans, soy sauce and measured 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.

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.

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.

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.

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.

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.

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