Flexitarian Breakfast Scramble

  • Prep Time: 15 min
  • Total Time: 45 min
  • Serves: 8

Ingredients

  • 2 cups halved grape tomatoes 500 mL
  • 1/4 cup red onions, finely diced 60 mL
  • 1/4 cup finely chopped fresh cilantro, divided 60 mL
  • 2 tbsp lime juice 30 mL
  • 1 jalapeno, seeded and finely diced
  • 1 1/2 tsp salt, divided 7 mL
  • 1 pkg firm or extra firm tofu, drained well 350 g
  • 8 eggs, beaten
  • 8 corn tortillas, chopped into 1-in. (2.5-cm) pieces
  • 1/4 cup canola oil, divided 60 mL
  • 1 can black beans, drained, rinsed, divided 540 mL
  • 2 cups fresh or thawed from frozen corn kernels, divided 500 mL
  • 2 ripe avocados, pitted, peeled and chopped
  • lime wedges, for serving

Directions

  • Step 1

    In bowl, toss together tomatoes, red onions, 2 tbsp (30 mL) cilantro, lime juice, jalapeno and 1/2 tsp (2 mL) salt; set aside. In separate bowl, use fork to crumble tofu into small pieces; set aside. In third bowl, beat eggs with 3 tbsp (45 mL) water and 1/2 tsp (2 mL) salt.

  • Step 2

    Toss tortilla pieces in 2 tbsp (30 mL) oil. Heat skillet on medium-high heat. Sauté tortilla pieces in batches until toasted, about 5 min. per batch. Transfer to baking sheet.

  • Step 3

    In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Add crumbled tofu to skillet. Cook, stirring frequently, about 5 min. until lightly browned. Stir in half the tortilla pieces, half each of the beans, corn and reserved tomato mixture. Cook 5 min. until heated through. Transfer to serving platter. Keep warm in low oven.

  • Step 4

    In same skillet, heat remaining oil over medium heat. Add egg mixture. Cook about 2 min., stirring frequently, until soft curds start to form. Stir in remaining tortilla pieces, beans, corn and tomato mixture. Cook, stirring, about 5 min. until eggs are set. Transfer to a second platter.

  • Step 5

    Top both variations of breakfast scramble with avocado and remaining cilantro. Serve with lime wedges.

Tip

Please note nutritional analysis is based on 1/8th of entire recipe, averaged from vegetarian and egg variations.

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Nutrition Facts

  • Per serving (1/8 of the recipe)
  • Calories 370
  • Protein 16 g
  • Total fat 19 g
  • Sat fat 3 g
  • Cholesterol 185 mg
  • Carbohydrates 36 g
  • Fibre 7 g
  • Sugar 4 g
  • Sodium 680 mg