The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Beans with Scrambled Tofu & Avocado
Our plant-based version of a Mexican brunch classic. Protein-rich tofu is scrambled with sunshine turmeric and nutritional yeast. Fibre-rich kidney beans are sizzled up with bold Mexican spices and spinach for greens. The fiesta is completed with a zingy tomato salsa and slices of creamy avocado on top!
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 avocado
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 110g baby tomatoes
- 1 unwaxed lime
- 4 tbsp tomato purée
- 40g baby spinach
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh coriander
- 2 spring onion
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- ½ tsp turmeric
- ½ tsp chilli flakes
Nutritional Information
Calories: 623
Protein: 36g
Carbs: 31g
Fat: 38g
Ingredients
- 1 avocado (use half)
- 4 tbsp tomato purée
- 1 handful of fresh coriander (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 0.5 tsp chilli flakes (use half)
- 40g baby spinach (use half)
- 2 spring onion
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 0.5 tsp turmeric (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 655
Protein: 38g
Carbs: 37g
Fat: 38g
Mexican-style Beans with Scrambled Tofu & Avocado
Our plant-based version of a Mexican brunch classic. Protein-rich tofu is scrambled with sunshine turmeric and nutritional yeast. Fibre-rich kidney beans are sizzled up with bold Mexican spices and spinach for greens. The fiesta is completed with a zingy tomato salsa and slices of creamy avocado on top!
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Cooking Instructions
- Make the salsa; quarter the tomatoes and the lime. Roughly chop the coriander. Place the tomatoes, half the coriander and a squeeze of lime juice in a small bowl. Season with black pepper and set aside.
- Make the tofu scramble; drain the tofu and pat dry with a paper towel. Heat a large frying pan with 1/2 tbsp oil on medium heat. Crumble the tofu into small pieces (with your hand) and add to the pan. Season with black pepper and turmeric. Cook for 8-10 mins, until golden.
- Make the beans; thinly slice the spring onions. Drain and rinse the beans. Heat a saucepan with 1/2 tbsp oil on medium heat. Add the spring onions and cook for 2 mins. Add the beans, spice mix, tomato puree and 150ml hot water (75ml for 1 person). Cook for 5 mins, until thickened slightly.
- Thinly slice the avocado. Rinse the spinach. Stir the remaining coriander and the spinach into the beans, until wilted. Stir the nutritional yeast and a pinch of chilli flakes (to taste) through the tofu scramble.
- Serve the beans with the tofu scramble, salsa, avocado and remaining lime wedges.
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