Nopalito Tofu Scramble

A hearty and flavorful plant-based scramble blending the robust textures of tofu with the unique tanginess of nopalitos, perfect for any meal.

Course Breakfast, Brunch, Vegan

Cuisine Mexican, Plant-based

Keyword Healthy Recipe, Nopalito Tofu Scramble, Tofu Scramble, Vegan Breakfast

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Calories 225kcal

1 tablespoon vegetable oil (or ¼ cup water/broth) For a lighter option, use water or broth.
½ large yellow or red onion, diced
4 to 5 pieces button or shiitake mushrooms, sliced
½ cup sliced nopalitos Cactus, from a jar.
3 cloves garlic, minced
1 ½ teaspoons ground cumin Enhances the dish's flavor.
a pinch smoked paprika (optional) Adds an extra flavor boost.
1 package extra firm tofu (14 ounces), drained and pressed
to taste salt

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 and sauté for 3 to 4 minutes until the onions become translucent.
Sprinkle the ground cumin and smoked paprika over the vegetable mixture, stirring for about a minute to release the spices' flavors.
Crumble the drained and pressed tofu into the pan, gently stirring to combine all ingredients, and cook for another 3 to 4 minutes until heated through.
Season with salt to taste, mixing well, and remove from heat. Serve hot.

To elevate your scramble, consider adding a splash of citrus juice or fresh herbs at the end for a burst of freshness.