Mexican Tofu Scramble Recipe

Mexican Tofu Scramble
Alexis Anderson

Ingredients

  • One 14-ounce package of firm water-packed tofu, rinsed and cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ yellow onion, diced
  • ½ red pepper, deseeded and chopped
  • ½ yellow pepper, deseeded and chopped
  • 1 small zucchini, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 2 small tomatoes, diced
  • Salt and pepper, to taste

I’m a complete sucker for a Mexican scramble, but I never seem to be able to use a carton full of eggs before they go bad. So instead, I’ve started making a much healthier tofu scramble, which takes on a similar texture to the eggs and gives me the spicy start to my morning that I like (and, bonus, doesn't go bad as quickly!).

You can serve this scramble with a warm whole wheat tortilla and some hot salsa (as pictured) or enjoy it plain. And, unlike an egg scramble, you can save these leftovers for dinner and enjoy with some black beans and rice.

Click here to see 8 Healthy Breakfast Options.

Directions

Using either your hands or a fork, slightly crumble the tofu.

Heat the olive oil over medium heat in a large skillet and sauté the garlic and onion for 3-5 minutes until softened. Add the peppers, zucchini, and spices and cook, stirring frequently, for 3-5 minutes until the vegetables are tender. Add the tomatoes and tofu and cook for another 4-5 minutes, stirring frequently. (It’s done when the tofu is lightly fried and brown.) Season to taste with salt and pepper and serve.

Nutrition

Calories per serving:

201 calories

Dietary restrictions:

Low Carb, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

10%

Servings:

4
  • Fat 60g 92%
  • Carbs 41g 14%
  • Saturated 9g 47%
  • Fiber 13g 54%
  • Sugars 16g
  • Protein 40g 80%
  • Sodium 210mg 9%
  • Calcium 927mg 93%
  • Magnesium 235mg 59%
  • Potassium 1,980mg 57%
  • Iron 11mg 63%
  • Zinc 5mg 33%
  • Phosphorus 674mg 96%
  • Vitamin A 6,389IU 128%
  • Vitamin C 301mg 502%
  • Thiamin (B1) 0mg 31%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 65%
  • Folic Acid (B9) 198µg 49%
  • Vitamin E 11mg 56%
  • Vitamin K 66µg 82%
  • Fatty acids, total monounsaturated 35g
  • Fatty acids, total polyunsaturated 12g
See detailed nutritional info Have a question about nutritional data? Let us know.

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