Mexican Tofu Scramble
RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
100g firm tofu, cut into small cubes
3 cherry tomatoes, quartered
1/3 cup of black beans
1 tsp chipotle powder
1 tsp of sesame seeds
1/3 red onion, diced
Tahini (for drizzling use to your own discretion)
1/2 lemon (for garnish)
Olive oil to drizzle over if desired
Small bunch of coriander as desired
1 pig's face flowers as desired
In a medium frying pan, add a little olive oil or coconut oil, place the diced tofu in the pan and allow to get golden brown. Add the black beans, tomatoes, chipotle, sesame seeds and cook for a further 15 minutes.
Place in a bowl, or serve in a skillet pan. Add the avocado, lime wedge, drizzle tahini over the top and garnish it with coriander.
SARAH'S TIPS & TRICKS:
You can add a fried egg to your dish if you want some extra protein.