Nopalito Tofu Scramble
A vibrant and nutritious scramble with sautéed vegetables, tofu, and nopalitos, perfect for breakfast or lunch.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil or substitute with ¼ cup water/broth for a lighter option
- ½ large yellow or red onion, diced
- 4 to 5 pieces button or white or shiitake mushrooms, sliced
- ½ cup sliced nopalitos (cactus, from a jar)
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- Pinch smoked paprika (optional)
- 1 14-ounce package extra firm tofu, drained and pressed
- to taste salt
Instructions
Cooking Steps
- Heat the vegetable oil in a large skillet over medium-high heat until it shines and shimmers.
- Add the diced onions, sliced mushrooms, nopalitos, and minced garlic into the skillet. Sauté for 3 to 4 minutes until the onions become translucent.
- Sprinkle the ground cumin and optional smoked paprika over the vegetable mixture and stir for about a minute.
- Crumble the drained and pressed tofu into the pan, gently stirring to combine. Cook for another 3 to 4 minutes until heated through.
- Season with salt to taste. Serve hot.
Notes
For added creaminess, stir in a tablespoon of nutritional yeast while cooking. For heat, add diced jalapeños or hot sauce. Leftover vegetables can be added for extra nutrition.