Nopalitos Tofu Scramble2020-06-08
- Yield : 2 servings
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
We all love a good classic tofu scramble recipe but this one has an amazing special ingredient which makes this scramble one of a kind. If you’ve never tried nopales before then this might be the best recipe to introduce them into your life. It’s super tasty and full of protein and fiber, which means this nopalitos tofu scramble might just be the best plant-based savory breakfast recipe ever!
What Are Nopales o Nopalitos?
Nopales are basically the pads of a plant known as Opuntia Cacti (or in English, prickly pears). These oval-shaped green pads are widely used in Mexican cuisine, in dishes such as salads, stews, soups (even marmalades!). You can find them at the store in a jar or a can but, sometimes fresh. In this recipe, we used the jarred ones.
What do Nopalitos Taste Like?
Ok, when you think of a cactus you don’t necessarily think of a yummy dish but we can vouch for how delicious these nopales are. They have a slightly tart flavor and a crisp but texture, a bit like the taste of green beans. They can be a bit slimy if they aren’t cooked, so make sure that you fry them up good. The most common way of cooking them is with eggs, that’s why adding them to this tofu scramble is such a great idea. We encourage you to go ahead and give them a try!
From Scramble to Wrap
This easy-to-prepare dish can be easily turned into a lunch wrap or in a more indulgent breakfast (or brunch!) by using it as tortilla filling and by adding some sliced avocado. Needless to say, you can add any veggies you have on hand (especially those you’ve been thinking about throwing away).
So, are you motivated to try this amazing nopalitos tofu scramble? Let us know how you like it!
Photos by Alfonso Revilla
- 1 tablespoon of vegetable oil (or ¼ cup of water)
- ½ of a large yellow or red onion, diced
- 4 to 5 button or white or shitake mushrooms, sliced
- ½ cup of sliced nopalitos (cactus - from a jar)
- 3 garlic cloves, minced
- 1 ½ teaspoons of ground cumin
- Pinch of smoked paprika (optional)
- 1 (14-ounce) package of extra firm tofu, drained and pressed
- Salt, to taste
In a large pan or skillet over medium-high heat, heat the oil. Add the onion, mushrooms, nopalitos, and garlic, and saute for 3 to 4 minutes.
Sprinkle in the cumin and smoked paprika.
Using your fingers, crumble the tofu into the pan and saute for 3 to 4 minutes, or until the tofu is golden.
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