Nopalito Tofu Scramble
A vibrant and hearty breakfast option combining nopalitos with creamy tofu for a satisfying, plant-based meal.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil or ¼ cup water/broth for a lighter option Oil enhances flavor while water/broth reduces calories.
- ½ large yellow or red onion, diced
- 4 to 5 button, white, or shiitake mushrooms, sliced
- ½ cup sliced nopalitos (cactus, from a jar) Provides a unique tangy flavor.
- 3 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 pinch smoked paprika (optional) Adds a smoky depth.
- 1 (14-ounce) package of extra firm tofu, drained and pressed Ensure to press out moisture.
- to taste salt Season according to preference.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the skillet. Sauté for about 3 to 4 minutes, stirring occasionally, until the onions become translucent and the mushrooms are tender.
- Sprinkle the ground cumin and smoked paprika (if using) over the mixture. Stir for about a minute to enhance the flavors.
- Crumble the drained tofu into the pan, mixing gently with the sautéed vegetables. Cook for another 3 to 4 minutes until everything is heated through and the tofu is lightly golden on the edges.
- Season the Nopalito Tofu Scramble with salt to taste and mix well. Serve hot, optionally garnishing with fresh herbs or sliced avocado.
Notes
For a heartier meal, serve with whole-grain toast or wrapped in a tortilla. Adjust spices according to taste and consider adding fresh herbs for garnish.