Start your day with a vegan and gluten-free Mexican-style tofu scramble filled with amazing colorful ingredients and seasonings. It’s an amazing healthy meal packed full of protein, and veggies, light on the wallet, and has a lot of flavors.
Do you know how breakfast is essential to start the rest of the day? I agree with that because I feel million times better when I start the day with a perfect meal.
Many Mexican breakfasts start with eggs, and no vegan-friendly choices are available. But with the simple tofu, you can create Mexican style tofu scramble, which has excellent taste and protein but with no added cholesterol. No matter what the flavors are the bright side is it’s going boost your energy for the rest of the day.
See Other Recipes-Tofu Stir Fry and Jerk Tofu
Tofu Health Benefits
Living in today’s plant-based world, it’s not surprising to find vegan-friendly food like tofu in every American store. Tofu is made from processed soybean and packed with a lot of nutrients.
Tofu can lower the bad cholesterol level by 5%, and even researchers have found that it can reduce the risk of heart disease. It also reduces blood pressure, blood sugar, and inflammation and boosts antioxidant levels.
It reduces various skin damage, makes bones stronger, and helps prevent diseases that affect memory, like Alzheimer’s disease. Adding soy-based products to your diet may help you lose extra weight and build muscle.
Ingredient Notes and Instructions
- Tofu: Use firm or extra firm tofu
- Coconut oil: Rich nutritional oil is just right for this dish.
- Onions: Use freshly chopped onions, but if you don’t have time, you can go for powdered or dehydrated onions.
- Garlic: I mostly use freshly chopped ones, but you can also use powdered or granules.
- Red bell pepper: Red is best, but you can use any type of bell pepper.
- Cherry tomatoes or grape tomatoes: The small bite-sized tomatoes complement this recipe greatly.
- Tomatoes: You can use diced or tomato sauce and paste to get a saucy texture.
- Paprika: It’s a spice made from red pepper, which adds beautiful color and spiciness to the dish.
- Cumin: It’s a good spice to rely on as it enhances the savory flavor of the dish.
- Ground turmeric: The turmeric adds a good yellow color to the tofu, which makes it look like a scrambled egg.
- Oregano: It is an aromatic green herb with an amazing earthy flavor.
- Nutritional yeast flakes: It’s rich in nutrients and a good source of vitamin B2. It goes amazing with this dish and makes it rich for a healthy breakfast.
- Cayenne pepper: This egg-like breakfast dish needs fresh or dried powder cayenne pepper to get a hint of spiciness and boost the flavors.
- Salt: To taste.
- Green onions: It is especially sprinkled on top of the dish as a flavorful garnish.
- Avocado: It simply makes everything perfect to taste. Simply add some slices on top of your morning scrambled tofu.
- Cilantro: It’s a commonly used herb in Mexican cuisine as a topping.
- Tortilla chips: Adds corn tortilla chips and enjoys crunchiness.
How to Make Mexican-Style Tofu Scramble?
Tofu is a versatile food that can be made anything from sweet to savory. Also, it has tons of nutrients that are a perfect meal to start your day.
Heat the oil in a large skillet at medium-high temperature, add onions and cook until soft for about 3 minutes. Stir in garlic and bell pepper and cook for a minute.
Stir in cherry tomatoes and cook for about 3 minutes, do the stirring. After that, add diced tomatoes, paprika, cumin, turmeric, oregano, yeast flakes, cayenne pepper, and salt, and cook for about 1 minute.
Add the prepared crumbled tofu and tomato mixture, stirring to coat fully. Cover the lid and allow it to cook for about 5-7 minutes. Stir in tortilla chips, green onions, avocado, and cilantro. After it’s done, take it out from the heat, serve it with prepared sliced potatoes, and enjoy.
I’m so happy now, that I have since made Easy Scrambled Tofu If my memory serves me right, there are recipes for scrambled tofu and one for scrambled chickpea tofu in my Healthier Steps Cookbook.
How to Serve Mexican-Style Tofu Scramble?
- I love to have my Mexican-style tofu scrambled with some cooked potato slices. It always makes me full for breakfast, and I can start the rest of the day in good spirits.
- Serve this amazing dish with simple buttered toast and some sliced avocado beside it.
- Top the dish with some sliced avocado, lemon juice, and cilantro.
- You can also heat up some corn tortillas and form them into tacos.
- Enjoy this dish with some beans and fresh tortillas.
How to Drain Tofu and Remove Moisture?
Did you know tofu has a lot of moisture content? That’s right. Imagine cooking something with lots of water, which may end up wasting the flavors of seasoning of your dish.
After squeezing out the excess water, you might be surprised how much water a tofu block contains. Even you will see how it improves the flavor, seasonings, and texture of the dish you prepare.
Note: These procedures are specially used for firm and extra-firm tofu. You can drain the smooth and soft tofu on a plate for about 10 minutes.
- If your recipe requires crumbled tofu and you already have tofu that is crumbled for tofu scramble. You can fix them by placing a cheesecloth inside a fine mesh strainer and putting the crumbled tofu inside them. Twist them tightly to get rid of excess moisture until no water comes out. You can do it for any type of tofu, whether it’s soft or firm.
- The process of pressing the tofu by putting a steady weight on top of it is a common method. If you want to be fresh, not frozen, and thawed tofu, then you are good to go. Put at least 5 pounds of weight on top of the tofu and put the tofu in a plate or bowl to catch the water. You can also use a tofu-pressing device to do it perfectly.
- Freezing the tofu and thawing it will help the tofu get rid of excess water. Simply thaw them completely, and put multiple layers of paper towel under the tofu so that it can absorb the moisture
Check Out Other Tofu Inspired Dishes:
- Vegan Tofu Meatballs
- Tofu Steak With Chimichurri Sauce
- Southwestern Tofu Salad
- Zucchini Bell Pepper Tofu Quiche
- Spinach Tofu Salad
Recipe Tips and Tricks
- Cut the vegetables small and diced so that they are not larger than the corn. It will make the recipe the perfect mixture of tofu and vegetables.
- Try adding some black salt to the scrambled tofu to get an eggy flavor.
- Always look for organic fresh tofu in the supermarket. It will have proper nutrient value and make the dish tasty.
- I recommend not using silken soft tofu as these are specially used for desserts and dressings.
- Remember, tofu has no flavors, but when you cook them, it absorbs the seasonings or whatever you add to it.
- Add some lemon or lime juice to add a bit of sourness.
How To Store Scrambled Tofu?
If you have leftover scrambled tofu, you can always store it in the refrigerator in an airtight container for about 2 to 3 days. Everything will go smoothly in the refrigerator, but if you keep it for more than 4 days, it will become soggy and unpleasant to eat.
However, if you plan to make it in bigger portions for everyday breakfast, you can put it in the freezer. Simply make the portion into single servings, place them in an airtight container or sealed bag and keep it in the freezer.
To reheat scrambled tofu, put them in the skillet over medium temperature for 2 to 3 minutes. You can also reheat them in the microwave for 30 seconds or until warm.
Can You Freeze Tofu Scramble?
Yes, you can freeze the tofu before you cook it, however, the texture will be denser and chewier. Freezing tofu also is a great way to make tofu last longer. You can buy your tofu in bulk, freeze them and when you are ready to use, defrost it.
See More Recipes
2. Tofu Curry With Cauliflower
If you like and enjoy this recipe, please leave a comment to let me know your feedback.
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- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
- Energy: 213 kcal / 890 kJ
- Fat: 10 g
- Protein: 5 g
- Carbs: 30 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
- 8 oz tofu, rinse and drained
- 1 tablespoon coconut oil
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1/4 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1 cup tomatoes, diced (or 1/2 cup tomato sauce plus 1 tablespoon tomato paste)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon oregano
- 1 tablespoon nutritional yeast flakes, (optional)
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon salt, to taste
- 2 green onions, cut into slices
- 1/2 avocado, cut into slices
- 2 tablespoons cilantro, chopped
- 5 Tortilla chips, broken into pieces
- 1 medium potato, scrubbed, peeled and cut into thin slices
- 2 teaspoon Bragg's liquid aminos
- 1 tablespoon coconut oil
- Heat oil in a large skillet on medium-high, add onion and cook until soft, about 3 minutes. Stir in garlic and bell pepper and cook for a minute.
- Stir in cherry tomatoes and cook for about 3 minutes stirring. Add diced tomatoes, paprika, cumin, turmeric, oregano, yeast flakes, cayenne pepper, salt and cook for about 1 minute.
- In the meantime, crumble tofu with a fork and add to tomato mixture stirring to fully coat.
- Cover and allow to cook for about 5-7 minutes. Stir in tortilla chips, green onions, and cilantro.
- Remove from heat and serve.
To Cook Potato
- Scrub potato, peel and cut into thin slices, add to a bowl and toss with Bragg's liquid aminos. Heat oil in a large skillet. Add potato slices and cook on both sides until tender.
I love this! I use your chickpea tofu recipe and make tofu to use for this. I’ve had it for quite many breakfasts and i love it. It is the best scramble I’ve ever tasted
Wow Charnele, you are referring to the chickpea tofu recipe in my cookbook. Thank you for your support and taking the time to leave your feedback. I’m so happy you enjoy my recipe, I need to take new photos ASAP.
Made it for breakfast and it was a hit!
That’s awesome Rachel, I’m so happy you enjoyed it.