Spicy Tofu Scramble
Packed with protein and flavor, the perfect way to start your day. Eat as is, spread over multigrain toast, or wrapped up in a multigrain tortilla.
- Serves: 2 persons
- 1(15 ounce) container extra-firm tofu, drained
- 1teaspoon olive oil
- 2cloves garlic, minced
- ¾cup sliced mushrooms
- 3scallions, thinly sliced
- 1jalapeno pepper, seeded and sliced into 1/4-inch slices
- ¼teaspoon red pepper flakes
- 1teaspoon kosher salt
- ¼teaspoon ground black pepper
- ½cup grape tomatoes
- 3½ tablespoons chopped fresh cilantro, or to taste
- 1ounce crumbled queso fresco
Step 1Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
Step 2Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
Step 3Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.