Scrambled tofu breakfast tacos

Method

1. Drain the tofu and pat it dry. Quarter the cherry tomatoes, roughly chop the coriander, and mix them with the juice of half the lime and a pinch of salt to make a salsa.
2. Warm the olive oil in a frying pan over a medium heat. Crumble in the tofu and fry for 4 minutes.
3. Add the turmeric, cumin and a good pinch of salt and cook for 3 to 4 minutes more, stirring, until the tofu is golden and scrambled.
4. Halve, stone and slice the avocado.
5. Warm the tortillas in a dry frying pan for 20 seconds a side.
6. Spoon the tofu into the middle of each tortilla and add the avocado and salsa.
7. Squeeze the rest of the lime over, fold the tortillas and eat straight away.

Tip Make the salsa first and let it sit; the salt draws out the tomato juices and the flavour improves.

Photo made with AI.

From Nosha · nosha.app