If you've just started a plant-based diet and miss having eggs for breakfast, then give this Mexican Tofu Scramble a try!
When I lived there, breakfast burritos were the THING, especially on chilly mornings around Baloon Fiesta time. This tofu scramble would fit nicely into a nice warm tortilla!
Ingredients for Mexican Tofu Scramble
- Kala Namak (Indian Black Salt)
- garlic & onion powder
- nutritional yeast
See the recipe card for quantities.
This recipe is SO easy! First, we're going to make a simple salsa, then we make the scrambled tofu and mix them together.
Saute the onion in a little water or low-sodium veg broth
Add garlic, jalapeno, and tomatoes
Once you pour the silken tofu puree into the mix, crumble the super-firm tofu on top and fold it in
Serve on your favorite tortillas, make them into tacos, or breakfast burritos
Hint: Be sure and FOLD the super-firm tofu into the mixture along with the creamy silken tofu puree and salsa. That way you don't break up as many of those large chunks that give your 'eggs' their texture.
Also, be sure and wash your hands after handling jalapenos or any hot chile pepper. The capsaicin oil in the chile will remain on your fingers and if you happen to rub your eyes - ouch!
- Kala Namak - is an Indian Black Salt (affiliate link) that gives these 'eggs' their sulfurous egg-like taste. Regular iodized salt can be substituted but the black salt really sends this dish over the top!
- Silken Tofu - gives the 'eggs' that creamy, runny texture. If you cannot find Silken use the softest variety you can find.
- Super-Firm Tofu - is sometimes labeled as "high protein" tofu and usually has less water in the package making it firmer. You can use extra-firm but make sure to drain and press as much liquid out of the block as possible.
- Tofu - this recipe is based entirely on using tofu to replace eggs. If you have soy allergies, maybe try using my chickpea egg recipe. Make the scramble separately from the salsa and then mix them together.
- Jalapeno - if you want a spicier scramble, replace the jalapeno with a serrano pepper or two. If you'd like to tone DOWN the spice, use a 4oz can of green chiles or a green bell pepper instead.
- Nutritional Yeast - some people do not like it as it can have an off taste. Make sure you are buying a non-fortified brand like Sari (affiliate link). Otherwise, you can just omit this entirely.
- Spicy - add additional green chile, jalapenos, or even a serrano to the salsa to make this as spicy as you like. Replace with green bell peppers to tone down the heat.
- Deluxe - garnish with avocado slices or guacamole, black beans, chopped tomatoes, vegan sour cream, red chile, green chile, or shredded lettuce to really make this pop!
- Chickpeas - see this alternative to the tofu eggs recipe on my website if you have allergies to soy.
Store in a sealed container in the fridge for 2-3 days.
This recipe can be frozen for up to 4 months.
Tofu is packed full of plant-based protein and is a staple in many Asian diets. It is naturally low in saturated fat and has no animal protein or cholesterol.
Dr. John McDougall considers tofu a 'yellow-light food', as in 'proceed with caution'. It does have a higher calorie density so for those of you trying to lose weight it might be best to make this an occasional treat. Dr. Esselstyn does not allow tofu at all on his Heart Disease Reversal Program.
Soybeans and corn are two of the most genetically modified crops grown here is the United States. Always choose organic or non-GMO varieties if this is a concern.
No, that along with growing 'man boobs' is a myth and soy can actually REDUCE your chances of developing breast cancer. See Nutrition Facts for more details.
Looking for other recipes like this? Try these:
If you've just started a plant-based diet and miss having eggs for breakfast, then give this Mexican Tofu Scramble a try!❤️
- 5 oz diced onion (about ½ cup)
- 2 cloves minced garlic
- 1 jalapeño
- 1 cup diced fresh tomatoes
- chopped cilantro to taste
- 10 oz silken tofu (soft)
- 1 Tbs nutritional yeast
- 1 tsp Kala Namak
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp turmeric
- ¼ tsp cumin
- 16 oz super firm tofu (crumbled)
- Make the salsa first.
- Dice the onion, tomatoes, and the jalapeño after you remove the stem and seeds
- Mince the garlic
- Sauté the onion & jalapeño in a few tablespoons of veg broth until softened
- Stir in garlic and tomatoes
- Simmer until warmed through then remove from heat
- To a blender, add the silken tofu and all the remaining spices
- Blend the mixture until you have a smooth puree - this is the 'runny' part of the 'eggs'.
- Add the puree to the pan with the salsa and stir gently over med heat until the mixture thickens
- Gently fold in the firm tofu crumbles and mix well
- Season with more Kala Namak & pepper to taste
Keywords: tofu scramble, mexican tofu scramble, vegan tofu scramble