Low FODMAP Mexican Tofu Scramble with Salsa
Serves 2
Switch up your scrambled eggs and try this flavourful low FODMAP Mexican Tofu Scramble! This protein-packed scramble, is garnished with coriander and served with a little avocado and lime on a slice of sourdough, for a delicious and asthetically pleasing start to your day.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
- 300g firm tofu
- 1 Tbsp cooking oil
- 1 Tbsp The Friendly Food Co. Na’cho problem Spice Mix
- ½ cup The Friendly Food Co. Low FODMAP Salsa
- 2 tsp sriracha (optional depending on spice tolerance)
- 2 Tbsp fresh coriander, chopped
- ¼ Avocado
- Lime wedge (optional)
- Sourdough to serve
Method
- Wrap tofu in a paper towel and press to remove excess water.
- Prepare the salsa as per recipe here
- Heat oil in a large pan over medium to high heat. Add Na’cho problem seasoning and cook for 1 minute until fragrant. Add the tofu to the pan, breaking it up with a potato masher until you get the desired scramble size. Cook for a few minutes. Add the sriracha sauce if using.
- Serve tofu scramble on a piece of toasted sourdough. Top with coriander, salsa, slices of avocado and a wedge of lime.
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