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Prep Time: 15 mins
Cook Time: 25 mins
Servings: 2

Tofu Scramble Toast with Fresh Pico De Gallo

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67
Breakfast
Mexican Faves
Whole Grain

Ingredients

Sandwich:

  • 4 slices of Dempster’s® 100% Whole Grains 12 Grains Bread
  • 2 tbsp olive oil, divided
  • 2 (15g) collard green leaves, sliced into strips
  • 1 (350g) block extra firm tofu, crumbled
  • 1 tsp (2g) each of garlic powder, cumin, turmeric, chili powder
  • Salt and pepper, to taste
  • 1/2 cup (60g) black beans, drained and rinsed

Pico de Gallo:

  • 2 (250g) medium tomatoes, diced
  • 1/2 (30g) jalapeño, diced
  • 1/4 (50g) red onion, diced
  • 1/4 cup (7g) cilantro, divided
  • 1/2 tbsp (7ml) lime juice
  • Sesame seeds (optional)

Directions

  1. Preheat your oven to 350°F (177ºC).
  2. Brush the slices of bread with half of the olive oil.
  3. Toast in the oven for 10 minutes. Set aside.
  4. While the bread is toasting, heat the rest of the olive oil in a large frying pan. Sauté the collard greens for 2 minutes, until they are just wilted. Add tofu, all the spices, salt and pepper, water and beans. Cook on medium-high for 5 minutes, stirring often.
  5. While the tofu mixture is cooking, make the pico de gallo. Combine tomatoes, jalapeños, onion, cilantro and lime juice in a small bowl.
  6. When everything is ready, top each piece of toast with tofu scramble and fresh pico de gallo.
  7. Top with the rest of the cilantro and sesame seeds if desired.

Tip : You can use eggs instead of tofu. Follow the same recipe and scramble 6 eggs.