- 200 gms Firm Tofu
- 100 gms chopped onions
- 100 gms diced fresh tomatoes
- 100 grams diced red capsicum
- 1/2 cup peas (fresh/frozen)
- 1/3 cup plant milk (i used soy milk)
- 1/2 tbsp cumin powder
- 1/2 tbsp sweet paprika
- 1/2 tsp red chilli powder (optional)
- 2 tbsp finely chopped mint
- 1/2 lime
- Salt to taste
- 2 tbsp olive oil
METHOD
- Crumble the tofu using hands or grate it, and keep it aside.
- Heat up the oil in a large and deep non-stick frying pan.
- Add the onions and tomatoes and cook for 3-4 minutes on medium heat. Stir occasionally.
- Turn the heat to low, add all the spices and cook for 1 minute while stirring continuously.
- Mix in the tofu, peas, capsicum, and salt, and cook for 1-2 minutes on low heat.
- Add plant-milk and cook for another 2-3 minutes on medium heat or until the milk is mostly absorbed in. Stir occasionally. The consistency should be like scrambled egg. If required add touch more milk.
- Mix in the fresh mint, and serve hot in the soft/hard taco shells with a squeeze of lime.