Mexican Tofu Scramble

Name: Mexican Tofu Scramble
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 5 oz diced onion (about 1/2 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; 1/2 tsp oregano; 1/2 tsp turmeric; 1/4 tsp cumin; 16 oz super firm tofu (crumbled)

Published: Jun 18, 2023 by Chuck Underwood · 2 Comments

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If you've just started a plant-based diet and miss having eggs for breakfast, then give this Mexican Tofu Scramble a try!

Mexican tofu scramble with crumbled tofu

The years I spent in Albuquerque have inspired all of my Mexican Recipes, especially my New Mexican Red Chie Sauce which would be awesome paired with this Mexican Tofu Scramble.

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!

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Ingredients for Mexican Tofu Scramble
Instructions
Substitutions
Variations
Storage
FAQ
Related
Mexican Tofu Scramble

Ingredients for Mexican Tofu Scramble

onion
garlic
jalapeno
tomatoes
cilantro
tofu
Kala Namak (Indian Black Salt)
turmeric
cumin
oregano
garlic & onion powder
nutritional yeast

See the recipe card for quantities.

Instructions

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!

Substitutions

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.

Variations

mexican tofu scramble with red chile and green chile

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.

Storage

Store in a sealed container in the fridge for 2-3 days.

This recipe can be frozen for up to 4 months.

FAQ

Is Tofu Scramble Healthy?

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.

Is this ok to eat on a McDougall Diet?

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.

Isn't soy genetically modified?

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.

Doesn't soy put you at risk for breast cancer?

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.

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