- 1 (15 ounce) container extra-firm tofu, drained
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 3/4 cup sliced mushrooms
- 3 scallions, thinly sliced
- 1 jalapeno pepper, seeded and sliced into 1/4-inch slices
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grape tomatoes
- 3 1/2 tablespoons chopped fresh cilantro, or to taste
- 1 ounce crumbled queso fresco
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Crumble tofu into 1/4-inch pieces.
- Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add mushrooms, scallions, and jalapeno; cook until softened, about 2 minutes. Stir in crumbled tofu and red pepper flakes. Cover and cook until flavors blend, about 4 minutes.
- Season the tofu mixture with salt and pepper. Stir in tomatoes and 3 tablespoons cilantro; cook and stir until tomatoes are just heated through, about 2 minutes. Spoon tofu scramble onto 2 plates; sprinkle queso fresco on top. Garnish with the remaining cilantro.
04/09/2018
recipepes.com
Spicy Tofu Scramble, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
