Start your morning off with this vegan and gluten-free Mexica Tofu Scrambled filled with fresh corn, pico de gallo, cilantro, and avocado. Ready in 20 minutes for a quick and satisfying meal.
As I write this, I am on my last trip of the summer – a family vacation in the Puget Sound. Tomorrow I will return home and shortly after that start getting ready for the school year. Summer, which started out so painfully, has turned out to be pretty great, filled with adventure, personal growth, time with family and friends, and new business endeavors. As summer wraps up, I breathe a deep sigh of gratitude and relief, remembering once again that attitude is the only aspect of life I can control and showing up is half the battle.
Before I join my family for the adventures of the day, I’m stopping by quickly to share this Mexican Tofu Scramble with y’all. This vegan and gluten-free breakfast is one of my go-to scrambles, inspired by an old favorite at Vita Cafe.
I love this vegan tofu scramble because:
- It’s incredibly easy to make, which for me is a huge bonus since most mornings start off getting the kids dressed, fed, and ready for school.
- My kids love it, which is also a huge bonus since my extremely picky eaters only believe in three food categories: fruit, bread, and chocolate.
- It’s filling, hearty, and packed with vegetables, protein, and flavor.
- There are hundreds of variations for this tofu scramble. Throw in whatever vegetables and herbs you’ve got lying around you’ve got yourself a brand new breakfast every morning.
Ingredients for my Mexican-Style tofu scramble
This particular tofu scramble that I’ve been making since last summer has a handful of my favorite ingredients. Those ingredients are:
The best part of this summer tofu scramble is that most of these ingredients you can get right out of your garden!
How to make the perfect vegan tofu scramble
Perfecting a tofu scramble is not hard, friends. In fact, tofu scrambles are one of the easiest meals to make and, better yet, they are packed with protein, vegetables, and important vitamins and minerals for a breakfast to feel great about.
Step One – Prepare the Tofu
Drain and press the water out of the tofu. If your tofu is water-packed, a tofu press is the best choice for draining the water. Once your tofu is dry, place it in a large bowl along with the nutritional yeast, salt, and pepper. If you want an extra eggy flavor, add some black salt to the mixture as well. Black salt is high in sulfur giving you that perfect eggy taste and smell.
Best tofu for tofu scrambles
I recommend using firm or extra firm tofu (not silken) for tofu scrambles. You want tofu that will keep some structure when it’s sautéed with the vegetables. Avoid high-protein super firm tofu as they are so firm that you will not get the desired egg-like texture.
This is one of my favorite brands for tofu scrambles.
Step two – Sauté the vegetables
For this vegan tofu scramble, I like to small dice my vegetables so that they are similar in size to the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
Start by sautéing the onions for about 2 minutes. Add the bell peppers, garlic, and jalapeño pepper and sauté for another 5 minutes until the bell pepper is tender. At this point, add the corn.
Keep in mind, if you are using frozen corn, this will add some water to the vegetable mixture and take a minute or two longer to absorb than canned corn.
Step three – Add the tofu
Once the water from the vegetables has absorbed, add the tofu/nutritional yeast mixture to the pan. Sauté the tofu, stirring occasionally, until the tofu is cooked all the way through.
Remove from heat. Top it with fresh jalapeños, cilantro, and lime juice.
Tips and Tricks for making the perfect Tofu Scramble
Friends, I have been making tofu scrambles for a long time and here are a few of the tips I’ve picked up from the years.
- Cut your vegetables small. I like to small dice my vegetables so that they aren’t much larger than the corn. This makes every bite filled with the perfect mixture of tofu and vegetables.
- Mix the tofu and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
- For a more eggy flavor, add a pinch of black salt to the tofu.
- Top it with fresh jalapeños, cilantro, and lime juice.
- Serve immediately. Leftover tofu can be stored in the refrigerator for up to 2 days.
Other Tofu Scramble Recipes
Are you ready to give this Mexican scramble a try? Let’s take a look at the recipe below.
Keyword: Mexican Tofu Scramble
Calories: 130 kcal
Author: Sarah McMinn
- fresh lime
- In a small bowl crumble tofu to the texture of scrambled eggs. Add nutritional yeast, salt, and lemon juice and set aside.
In a large skillet heat oil over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add bell pepper, garlic, and jalapeño pepper and sauté for another 5 minutes until the bell pepper is tender.
- Stir in corn and crumbled tofu. Heat all the way through, stirring occasionally.
- Remove from heat and stir in pico de gallo.
- Serve immediately with toppings of your choice.