- Mollie (Moosewood) Katzen born (1950)
Mexican Tofu Scramble Recipe
- 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
- Strawberry Pesto Recipe
- Gorgonzola-Stuffed Turkey Burgers Recipe
- Pear, Spinach & Blue Cheese Salad Recipe
- Kale, Avocado, and Ricotta Pie Recipe
- Watermelon with Mint and Feta Recipe
- Slow-Cooker Chicken Tortilla Soup Recipe
- Chorizo and Poblano Tacos Recipe
- Bacon Cheeseburger Recipe
- Grilled Brie and Tomato Sandwich Recipe
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.
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.