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Mexican Scrambled 'Eggs'

August 20, 2016

 

 

Here's a little bit of a change to your usual scrambled eggs on toast ! So pop the eggs back on the shelf and grab a box of silken tofu instead!

Personally I live for brunching at the weekends and love spicy foods so came up with this wonderful tofu scramble that works so well as an egg substitute as its still high in protein and tastes delicious with your cooked breakfasts!

 

You will need:

For the 'Eggs':

150g of Silken Tofu

1/2 tspn of Smoked paprika

1 tspn of Sage

1/2 tspn of Cumin

1/4 tspn of Turmeric

1/4 of a fresh Chilli (optional topping)

Olive Oil

generous amount of Salt & Pepper

 

For the veg:

1/2 a Red Onion

2 cloves of Garlic

1/2 a Chilli

1/2 a Pepper (I used yellow)

a handful of Cherry Tomatoes

50g of washed Kale (approx.)

Water to sauté veg

 

Wholemeal Pitta Bread

 

Equipment:

1 small pan

1 frying pan

1 sharp knife

1 chopping board

2 mixing spoons

 

Method:

Peel and dice the Garlic and Chilli and add to the frying pan with a covering of water on medium heat

Peel and slice the Red Onion and de-seed and slice the Pepper and add to the pan

Meanwhile in the small pan add a splash of Oil at medium heat and then add  the Silken Tofu, spices and Salt & Pepper

Stir the Veg and the Tofu regualrly

A couple of minutes before serving pop the Pitta into the toaster and add the Kale to sauté

It is now ready to plate up!

 

 

 

 

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