Description
A vibrant and wholesome dish featuring nopalitos and tofu, perfect for breakfast or lunch.
Ingredients
Scale
- 1 tablespoon vegetable oil (or ¼ cup water/broth)
- ½ large yellow or red onion (diced)
- 4 to 5 button or white or shiitake mushrooms (sliced)
- ½ cup sliced nopalitos (from a jar)
- 3 garlic cloves (minced)
- 1 ½ teaspoons ground cumin
- Pinch of smoked paprika (optional)
- 1 (14-ounce) package extra firm tofu (drained and pressed)
- Salt (to taste)
Instructions
- In a large pan or skillet over medium-high heat, add the vegetable oil and allow it to warm up.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the pan. Sauté for about 3 to 4 minutes.
- Sprinkle the ground cumin and optional smoked paprika over the sautéed mixture. Stir well to mix and let the spices toast for a minute.
- Crumble the drained and pressed tofu into the pan. Stir gently to incorporate and let it cook for another 3 to 4 minutes.
- Sprinkle salt over the scramble to taste. Mix well, removing the pan from heat. Serve hot and enjoy!
Notes
Using a cast-iron skillet can enhance the browning of the ingredients. Consider squeezing fresh lime juice before serving for added brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg