Mexican-style Beans with Scrambled Tofu & Avocado

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	623Kcal
	505kJ	2607kJ
Fat	7.3g	38g
of which saturates	1.4g	7.1g
Carbohydrates	6g	31g
of which sugars	2.0g	10g
Protein	7.0g	36g
Salt	0.07g	0.37g
Fibre	3.0g	15g

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)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	655Kcal
	489kJ	2742kJ
Fat	6.7g	38g
of which saturates	1.3g	7.2g
Carbohydrates	7g	37g
of which sugars	2.8g	15g
Protein	6.7g	38g
Salt	0.07g	0.41g
Fibre	2.9g	16g

Back

Vegan Prep in 10 High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Mexican-style Beans with Scrambled Tofu & Avocado

Prep time: 10 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

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!

Cooking Instructions

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.

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.