Nopalito Tofu Scramble
A vibrant and nutritious dish combining crumbled tofu, colorful vegetables, and nopalitos, perfect for a delicious breakfast or brunch.
Ingredients
For the scramble
- 1 tablespoon vegetable oil (or ¼ cup water/broth for a lighter option)
- ½ large yellow or red onion (diced)
- 4 to 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
- 1 pinch smoked paprika (optional)
- 1 14-ounce package extra firm tofu (drained and pressed)
- to taste Salt
Instructions
Cooking
- Heat a large skillet over medium-high heat and add the vegetable oil until it shimmers.
- Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the skillet. Sauté for 3 to 4 minutes until the onions turn translucent.
- Sprinkle ground cumin and smoked paprika over the vegetable mixture. Stir for about a minute to release flavors.
- Crumble the drained tofu into the pan and gently mix to combine. Cook for another 3 to 4 minutes until heated through.
- Season with salt to taste, mix well, and serve hot.
Notes
For best texture, press the tofu to remove excess moisture. Feel free to add chopped jalapeños or experiment with seasonal vegetables like zucchini or bell peppers. This dish is great for meal prep!