INGREDIENTS

Serves 2

Eggy Tofu Scramble –

1/2 block of 400g medium-firm tofu

2 tsp smoked paprika

1 tsp ground turmeric

1 tsp dried mixed herbs

2 tsp nutritional yeast

pinch of black salt

2 large fresh tomatoes

1 bunch of cilantro/coriander

1 lime

4 tortilla/taco wraps

bunch/handful of fresh spinach

dash of sriracha sauce

200g pinto beans

1 tsp smoked paprika

1 tsp creole seasoning spice

dash of liquid smoke

METHOD

Pep it –

Wash the spinach under cool water, making sure it’s fully rinsed. Drain the tofu, giving it a little squeeze to make sure most of the liquid is drained.

Chop your tomatoes, cilantro, limes and keep to one side.

Crumble your tofu into a bowl using your fingertips. Add in your turmeric, black salt, nutritional yeast, mixed herbs, and smoked paprika. Give this a stir until well combined and set aside for frying later.

Cook it –

On medium heat, open the jar or can of pinto beans, and keeping the liquid add these to a pan. Add 1 tsp of smoked paprika, 1tsp of creole, and a dash of liquid smoke. Mix and heat for 5 to 7 minutes until the liquid is reduced and the beans are hot.

In another pan on medium heat add your scramble tofu mixture. This should only take about 5 to 7 minutes to fry off. If the mixture seems to dry ( depending on how you like your scramble) add a tablespoon of dairy-free milk. I prefer oat milk as this is so creamy with no after taste.

Serve it –

Optional: Heat the taco/tortilla wraps on a dry pan for one minute.

To make one taco, add a base of your spinach, topping with your eggy scramble tofu, beans fresh tomatoes, and of course some cilantro and a squeeze of lime. We love to top off all of this with a good dollop of sriracha sauce.

This recipe is so quick and easy for breakfast but also a mid-night snack!

Equipment:

Knife, cutting board, spoons, serving plate, panx2, can opener.

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