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.
Cals 696 · Prot 35 · Carbs 87 · Fat 29
Vegan
Try Hello Chef Now
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.
Cals 696 · Prot 35 · Carbs 87 · Fat 29
Vegan
Try Hello Chef Now
Download PDF
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
10 ML
Water
150 ML
Tofu scramble
Firm tofu
500 Grams
Black salt
2 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
4 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Avocado
1 Piece

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!

Before you start

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

Instructions

Cook beans

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 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. 
Prep salsa

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. 
Bake tortillas

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.
Prep 'eggs'

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
Fry 'eggs'

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. 
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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