Packed with tomato, mushrooms, scallions and other flavourful but common ingredients, this spicy tofu scramble is topped with queso fresco.
1 person made this
400g extra-firm tofu, drained
1 teaspoon olive oil
2 cloves garlic, crushed
3/4 cup sliced button mushrooms
3 spring onions, thinly sliced
1 jalapeno chilli, seeded and thinly sliced
1/4 teaspoon red chilli flakes
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
75g mini grape tomatoes
1/4 cup chopped fresh coriander, or to taste
30g crumbled queso fresco
Directions Preparation:15min › Cook:10min › Extra time:20min Other › Ready in:45min
Place tofu onto a plate and place another plate on top. Set a 2kg 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 1cm pieces.
Heat olive oil in a frying pan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, onion and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and chilli flakes. Cover and cook until flavors blend, about 4 minutes.
Season the tofu mixture with salt and pepper. Stir in tomatoes and 2 tablespoons coriander; 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 coriander.
Any crumbly cheese, such as feta or ricotta may be substituted for the queso fresco if desired.