Prep Time: 15 mins
Cook Time: 25 mins
Servings: 2
Tofu Scramble Toast with Fresh Pico De Gallo
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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
- Preheat your oven to 350°F (177ºC).
- Brush the slices of bread with half of the olive oil.
- Toast in the oven for 10 minutes. Set aside.
- 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.
- While the tofu mixture is cooking, make the pico de gallo. Combine tomatoes, jalapeños, onion, cilantro and lime juice in a small bowl.
- When everything is ready, top each piece of toast with tofu scramble and fresh pico de gallo.
- 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.
