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.
735 Reviews
Cals 1064 · Prot 56 · Carbs 113 · Fat 46
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.
735 Reviews
Cals 1064 · Prot 56 · Carbs 113 · Fat 46
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 9*
10 ML
Water
150 ML
Tofu scramble
Firm tofu 9*
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 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) 4449 / 1064
Fats (g) 45.5
of which saturated (g) 16.1
Carbohydrates (g) 113
of which sugars (g) 8
Fibers (g) 21.7
Proteins (g) 55.9
Salt (g) 4.1
*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

Cook beans

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.
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.
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