5.01

Scrambled Tofu Breakfast Recipe – Mexican Style

Scrambled Tofu Breakfast Recipe – Mexican Style
PrintCategories: / Courses: / Cuisines:

Delicious Scrambled Tofu Breakfast Recipe -Mexican Style is full of flavor and perfect comfort breakfast for that special person in your life!

Scrambled Tofu- Mexican Style

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

I recently realized that I haven't shared any of my scrambled tofu recipes here on my website. If my memory serves me right, there are recipes for scrambled tofu and one for scrambled chickpea tofu in my Healthier Steps Cookbook.

Scrambled Tofu Breakfast Recipe - Mexican Style

Well, I wanted one that was not only unique but one that was very delicious and mind-blowing. I experimented quite a lot in creating this recipe and my family is very pleased with the results every time I served it. For an easy traditional scrambled tofu recipe, check out my Easy Scrambled Tofu.

The first two times, I added about 5 tortilla chips broken into pieces but this time I decide to serve it with skillet potatoes and avocado. They were hearty and delicious and this recipe is a definite winner!

Scrambled Tofu- Mexican Style

How To Make Scrambled Tofu Breakfast Recipe - Mexican Style

This dish is awesome to serve for a special breakfast or brunch.

I cooked the tofu with garlic, tomatoes, bell pepper, with an aromatic herb and spice blend.

If only you could just smell the aroma of my kitchen, it was so fragrant, warm and inviting!

While the tofu is cooking, I peeled the potatoes and cut them into thin slices. I then cooked these slices on medium-high heat in a non-stick skillet with coconut oil and Bragg's liquid aminos until they were tender.

Check Out Other Tofu Inspired Dishes:

If you make this Scrambled Tofu Breakfast Recipe - Mexican Style recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

 

Per 100g
Energy:
213 kcal / 890 kJ
Fat:
10 g
Protein:
5 g
Carbohydrate:
30 g

Ingredients

For: 4 servings

Potatoes

Preparation:
10 min
Cooking:
20 min
Ready in:
30 min

Instructions

  1. 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.

  2. 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.

  3. In the meantime, crumble tofu with a fork and add to tomato mixture stirring to fully coat.

  4. Cover and allow to cook for about 5-7 minutes. Stir in tortilla chips, green onions, and cilantro.

  5. Remove from heat and serve.

To Cook Potato

  1. 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.

Notes

Scrambled Tofu - Mexican Style

Please Leave a Comment and a Rating

Rating

2 Comments
  1. Rachel
    September 25, 2018

    5.01

    Made it for breakfast and it was a hit!

    • Michelle Blackwood
      September 25, 2018

      That’s awesome Rachel, I’m so happy you enjoyed it.