Spicy Tofu and Vegetable Scramble

    45 minutes

    Packed with tomato, mushrooms, scallions and other flavourful but common ingredients, this spicy tofu scramble is topped with queso fresco.

    1 person made this

    Serves: 2 

    • 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

    Preparation:15min  ›  Cook:10min  ›  Extra time:20min Other  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.

    Cook's Note:

    Any crumbly cheese, such as feta or ricotta may be substituted for the queso fresco if desired.

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