Nopalito Tofu Scramble
A vibrant and flavorful tofu scramble featuring nopalitos, sautéed vegetables, and a blend of spices, perfect for breakfast or brunch.
Ingredients
For the Scramble
- 1 tablespoon vegetable oil or substitute with ¼ cup water/broth
- ½ large yellow or red onion, diced
- 4-5 pieces button or white or shiitake mushrooms, sliced
- ½ cup sliced nopalitos (cactus, from a jar)
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- Pinch smoked paprika (optional)
- 1 (14-ounce) package extra firm tofu, drained and 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 and fragrant.
- Sprinkle the ground cumin and smoked paprika over the vegetable mixture and stir for about a minute, allowing the spices to bloom and intensify.
- Crumble the drained and pressed tofu into the pan, stirring to combine with the vegetables. Cook for another 3 to 4 minutes, allowing the tofu to warm through.
- Season with salt to taste, mix well, then remove from heat and serve hot.
Notes
To elevate your Nopalito Tofu Scramble, consider adding other vegetables such as bell peppers or spinach. Spicy enthusiasts can include diced jalapeños or hot sauce. Serving with warm corn tortillas, avocado slices, or a creamy sauce made from blended avocado, cilantro, and lime adds extra flavor.