Tofu is a convincing scrambled egg stand-in thanks to mild, golden turmeric.
1 350-g block extra firm tofu
2 tsp canola oil
1 small onion, thinly sliced
1 red sweet pepper, thinly sliced
2 tsp chili powder
1/4 tsp ground turmeric, optional
1/4 tsp salt
1 cup canned black beans, drained and rinsed
2 tbsp lime juice, divided
1 avocado, pitted and peeled
1 garlic clove, minced
6-8 small tortillas, flour or corn
plum tomatoes, diced
Pat tofu dry with paper towels. Transfer to a medium bowl and crumble into coarse pieces.
Heat a large non-stick frying pan over medium-high. Add oil, then onion and pepper. Cook until browned, about 6 min. Stir in chili powder, turmeric and salt. Cook for 1 min. Stir in black beans and tofu. Continue stirring until warmed through, about 2 min. Stir in 1 tbsp lime juice.
Mash avocado with garlic and remaining 1 tbsp lime juice in a small bowl until smooth. Spread on each tortilla. Layer scrambled tofu down the centre of tortillas. Top with tomatoes. Fold up like tacos to serve.
Protein 21g, Carbohydrates 42g, Fat 19g, Fibre 9g, Sodium 650mg.
Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.