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Mexican Scrambled Tofoo

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 10 mins
Get started

Ingredients

  1. 160g Naked Tofoo
  2. 2 tbsp fajita spice mix
  3. 1 tsp Chipotle chilli paste
  4. 1 tbsp olive oil
  5. 1 small red pepper, deseeded and diced
  6. 1 small green pepper, deseeded and diced
  7. 4 spring onions, trimmed and shredded
  8. 100g sweetcorn
  9. 2 tbsp flat leaf parsley, chopped
  10. 2 bagels, split and toasted
  11. 2 roasted field mushrooms
  12. Roasted on the vine cherry tomatoes

Get started

  1. Place the Tofoo in a food processor with the chilli paste and fajita spice mix, blitz until mixture resembled crumbs.
  2. Heat the olive oil in a pan and cook the peppers for 5 minutes, until softened, add the spring onions and corn along with the blitzed Tofoo and stir well.
  3. Heat through for 2 to 3 minutes until piping hot, toss in the parsley and serve hot on a toasted bagel with mushrooms and tomatoes.
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