Scrambled Tofu Breakfast Recipe – Mexican Style

Scrambled Tofu Breakfast Recipe – Mexican Style

Delicious Scrambled Tofu Breakfast Recipe -Mexican Style is full of flavor and perfect comfort breakfast for that special person in your life! Mashed tofu cooked in spices and served with fried potatoes, and avocado.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: Scrambled Tofu Breakfast Recipe – Mexican Style

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 266kcal

Ingredients

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

Potatoes

1 medium potato scrubbed, peeled and cut into thin slices
2 teaspoon Bragg's liquid aminos
1 tablespoon coconut oil

Instructions

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.

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