Mexican Tofu Scramble
RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
olive oil or coconut oil
100 g firm tofu, cut into small cubes
1/3 cup tinned black beans, drained and rinsed
3 cherry tomatoes, quartered
1 teaspoon chipotle powder
1 teaspoon sesame seeds
1/3 red onion, diced
1/2 avocado, diced
1/2 lime, cut into wedges
pigface flowers, petals picked and washed (optional)
1: Heat a little olive oil or coconut oil in a medium frying pan over medium heat, add the tofu and cook until golden brown all over. Add the black beans, tomato, chipotle powder and sesame seeds and cook for a further 15 minutes.
2: Place the tofu mixture in a bowl or eat straight from the pan with the red onion, avocado and lime wedges. Drizzle tahini over the top and garnish with coriander leaves and pigface flowers (if using).
Note: You can add a fried egg if you want some extra protein.