Tofu Mexicali Scramble Recipe

Tofu Mexicali Scramble Recipe
Staff Writer
Tofu Mexicali Scramble Recipe

Matt Armendariz

A staple for any vegan or anyone who wants to change up their morning routine, a tofu scramble is a fast and easy meal to whip up. This one in particular just comes alive with the use of exotic spices and cilantro. I have seen it convert tofu-haters into abusers, first-hand. Try it yourself.


  • One 14-ounce/400-gram package extra-firm tofu, drained
  • ¼ cup (60 millileter) salsa
  • 2 tablespoons grapeseed oil
  • ½ small onion, chopped
  • 1 garlic clove, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • Pinch of chili powder
  • 1 cup (240 grams) canned refried beans
  • 4 whole wheat tortillas
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh cilantro


Preheat the oven to 200 degrees.

In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate. In a large sauté pan, heat the oil over medium-high heat and then add the onion. Sauté until soft, about 4 minutes. Add the garlic and cook about 30 seconds. Add the bell peppers, salt, and cumin. Cook an additional 3-4 minutes. Add the tofu mixture and chili powder and cook 5 minutes.

In a small saucepan, heat the refried beans over medium heat until warm. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. Spread ¼ cup of the refried beans on each tortilla and top with tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.

Tofu Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Tofu Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.