Nopalitos Tofu Scramble
Make a one-pan, 15-minute tofu scramble with slightly tangy nopalitos (cactus) for a quick, tasty, and filling protein-packed breakfast!
Servings: 2 servings
Calories: 259kcal
Ingredients
- 1 tablespoon of vegetable oil (or ¼ cup of water/broth)
- 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
Instructions
- 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.
- Sprinkle in salt, if you’re using.
Notes
- Drain and rinse the napoles: This helps reduce sliminess and remove the brine.
- For a ‘softer/wetter’ consistency: Add a splash of dairy-free milk/cream to the tofu breakfast scramble to your desired consistency.
- For the eggiest flavor: Add a tiny pinch of kala namak.
Nutrition
Calories: 259kcal | Carbohydrates: 11g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 31mg | Potassium: 157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 314mg | Iron: 4mg
