Nopalito Tofu Scramble
A vibrant and flavorful twist on the classic breakfast scramble, combining pickled cactus paddles with creamy tofu for a hearty, plant-based meal.
Ingredients
Main Ingredients
- 1 tablespoon golden vegetable oil For sautéing
- 0.5 large yellow or red onion, diced To add sweetness
- 4-5 pieces button mushrooms, sliced For juiciness and texture
- 0.5 cup sliced nopalitos Provides unique flavor
- 2 cloves minced garlic For aromatic kick
- 1.5 teaspoons ground cumin Adds warmth and depth
- 1 pinch smoked paprika Optional for smokiness
- 14 ounces extra firm tofu Main protein source
- to taste salt Enhances flavor
Instructions
Cooking
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the skillet. Sauté for 3 to 4 minutes until the onions are translucent and everything is fragrant.
- Sprinkle the ground cumin and smoked paprika over the vegetable mixture. Stir for about a minute to release the spices’ flavors.
- Crumble the drained and pressed tofu into the pan, gently stirring to combine all ingredients. Cook for another 3 to 4 minutes until heated through and the tofu is golden.
- Season with salt to taste, mixing well. Remove from heat and serve hot.
Notes
Consider adding fresh herbs like cilantro or parsley just before serving. For extra creaminess, try incorporating avocado. This meal is also fantastic in breakfast burritos or tacos.