Mexican Scrambled Tofoo

Serves 2 • Prep 10 min • Cooking 10 min
Vegans
Get this stuff
  1. 160g Mexican Tofoo
  2. 1 tsp Chipotle chilli paste
  3. 1 tbsp olive oil
  4. 1 small red pepper, deseeded and diced
  5. 1 small green pepper, deseeded and diced
  6. 4 spring onions, trimmed and shredded
  7. 100g sweetcorn
  8. 2 tbsp flat leaf parsley, chopped
  9. 2 bagels, split and toasted
  10. 2 roasted field mushrooms
  11. Roasted on the vine cherry tomatoes
Do this stuff
  1. Place the Tofoo in a food processor with the chilli paste, 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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