Mexican Tofu Scramble

Mexican Tofu Scramble
3.5 from 6 ratings
If you're plant-based or dairy free, an easy way to replicate the consistency and texture of eggs is by crumbling up tofu and making a scramble. This recipe combines the protein-rich soy product with peppers and onion but feel free to get creative and add other ingredients like jalapenos and avocado for garnish. 
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
  • 1 14-ounce package of firm water-packed tofu, rinsed and cut into 1-inch cubes
  • 3 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1/2 red pepper, deseeded and chopped
  • 1/2 yellow pepper, deseeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 small tomatoes, diced
  • salt and pepper, to taste
Directions
  1. Using either your hands or a fork, slightly crumble the tofu.
  2. Heat 3 tablespoons olive oil over medium heat in a large skillet and sauté 3 cloves minced garlic and 1/2 diced yellow onion onion for 3-5 minutes until softened. Add 1/2 chopped red and yellow peppers, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper and cook, stirring frequently, for 3-5 minutes until the vegetables are tender. Add 2 diced 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.