10 ratings

Tofu Mexicali Scramble Recipe


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.