Mexican Tofu



Protein (g)


Carbs (g)


Fat (g)


  • 225g firm or silken tofu

  • 2 tsps coconut oil

  • 1 tsp ground cumin

  • 3/4 tsp ground coriander

  • 1 tsp chilli powder

  • a pinch of sea salt

  • 1 small red onion, finely sliced

  • 1 red bell-pepper, sliced

  • 120g closed cup mushrooms, sliced

  • 100g beansprouts

  • 15g pumpkin seeds

  • a small handful of fresh coriander, finely chopped


Place the tofu block between several sheets of kitchen roll and place some weight over the tofu e.g. a book. Leave for 10 minutes, then cut into cubes.

Heat the oil in a large frying pan or wok over a medium / high heat. Add the tofu. Fry until golden on each side. Transfer to a plate lined with kitchen roll. Allow to cool.

Mix the dried spices together in a bowl and sprinkle over the tofu. Roll the tofu to cover in the spices.

Meanwhile, add the onion and bell-pepper to the pan. Fry gently for 3 minutes, stirring. Add the mushrooms and beansprouts and fry for 3 minutes, stirring. Add the tofu, cover with a lid and heat through for 1-2 minutes.

Transfer to a plate and sprinkle over the seeds and fresh coriander. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.