Nopalito Tofu Scramble
A vibrant vegan dish that combines earthy cactus flavors with hearty tofu, perfect for breakfast or brunch.
Ingredients
For the scramble
- 1 tablespoon vegetable oil (or ¼ cup water/broth)
- ½ large yellow or red onion, diced
- 4 to 5 pieces button, white, or shiitake mushrooms, sliced
- ½ cup sliced nopalitos (cactus, from a jar)
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 pinch smoked paprika (optional) can add for extra flavor
- 1 14-ounce package extra-firm tofu, drained and pressed ensure it is well-pressed
- Salt, to taste
Instructions
Preparation
- In a large skillet over medium-high heat, heat the vegetable oil until shimmering.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the skillet. Sauté for 3 to 4 minutes until the onions turn translucent.
- Sprinkle the ground cumin and smoked paprika over the vegetable mixture and stir for about a minute.
- Crumble the drained and pressed tofu into the pan, stirring to combine all the ingredients. Cook for another 3 to 4 minutes until heated through and the tofu is golden.
- Season with salt to taste and serve hot, garnished with fresh herbs or a squeeze of lime.
Notes
For the best flavor, make sure to press the tofu well to remove excess moisture. You can add optional ingredients like diced tomatoes, spinach, or bell peppers. Consider adding jalapeños or hot sauce for heat. Leftovers can be stored in an airtight container for up to three days.