Nopalitos and Tofu Scramble

This vibrant and nutritious scramble features tender nopalitos (cactus paddles) and protein-rich tofu, making for a unique and delicious vegetarian meal that Lola will love. It's versatile enough for breakfast, lunch, or a light dinner.

Yields: 2 servings 

Prep time: 15 minutes 

Cook time: 20 minutes

Equipment:

• Large skillet (non-stick preferred)

• Medium bowl

• Small bowl

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Spatula

• Fork

• Colander (if using fresh nopalitos)

• Spoon

• Serving plates

Ingredients:

For the Nopalitos and Tofu Scramble:

• 1 tablespoon olive oil

• 1 cup cooked nopalitos, diced (canned, rinsed and drained, or fresh, cleaned, diced, and boiled until tender)

• 8 ounces firm or extra-firm tofu, pressed (if desired, to remove excess water)

• 1/2 small white onion, finely diced

• 1 clove garlic, minced

• 1/2 red bell pepper, finely diced 

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground turmeric (for color)

• 1 tablespoon nutritional yeast

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 1 tablespoon chopped fresh cilantro (optional)

• 1-2 teaspoons sriracha, or to taste (optional, for Lola!)

For Serving (Optional):

• Warm corn tortillas

• Diced avocado

• Lime wedges

Instructions:

Preparing the Ingredients:

Step 1.) If using fresh nopalitos, clean them by scraping off the spines, then dice them. Boil the diced nopalitos in salted water for 15-20 minutes, or until tender. Drain thoroughly using a colander. If using canned nopalitos, drain and rinse them well using a colander, then dice if not already diced.

Step 2.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 10-15 minutes to press out excess water.

Step 3.) In a medium bowl, use a fork to crumble the pressed tofu into small, irregular pieces, resembling scrambled eggs.

Step 4.) Using a knife and cutting board, finely dice the white onion and red bell pepper, and mince the garlic clove. Chop the fresh cilantro if using.

Cooking the Scramble:

Step 5.) Heat the olive oil in a large skillet over medium heat. Add the diced white onion, finely diced red bell pepper, and minced garlic. Cook, stirring with a spatula, for 5-7 minutes until the vegetables are softened.

Step 6.) Add the diced nopalitos to the skillet and cook for another 3-5 minutes, stirring occasionally, to heat them through and allow any remaining moisture to evaporate.

Step 7.) Add the crumbled tofu to the skillet. Sprinkle with ground cumin, ground turmeric, nutritional yeast, salt, and black pepper. Cook, stirring occasionally with a spatula, for 5-7 minutes, breaking up any large clumps, until the tofu is heated through and slightly golden in places.

Step 8.) Stir in the chopped fresh cilantro (if using) and the optional sriracha (if Lola likes a kick) during the last minute of cooking.

Serving:

Step 9.) Taste the scramble using a spoon and adjust seasonings as needed.

Step 10.) Serve the Nopalitos and Tofu Scramble warm on serving plates, optionally with warm corn tortillas, diced avocado, and lime wedges on the side.

Tips for Success:

• Ensure the nopalitos are well-drained and cooked to remove any sliminess.

• Pressing the tofu is recommended for a better texture in the scramble.

• Adjust the amount of sriracha to Lola's preferred spice level.

• For a slightly different flavor, you can add a pinch of smoked paprika along with the other spices.