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.
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I love a good tofu scramble.
In fact, if I had to eat just one meal for the rest of my life, I’m 99% certain that I would choose a tofu scramble. With so many variations, there are endless options when it comes to this godsend of a savory breakfast. And no matter how you flavor it, it’s going to give you a hearty, protein and veggie-packed meal that will fuel you up for hours.
Tofu scramble, I love you!
On this blog, you’ll find a few different ways I like to eat my scrambles. I have my Easy Vegan Scrambled Eggs, Tofu Kale Breakfast Bowl, and this Classic Greek Tofu Scramble. Today I’ve got a new one for you.
It’s Mexican Tofu Scramble time, baby!
Recommended Ingredients & Equipment
This Mexican Tofu Scramble is one of my favorite. Not only is it delicious, but it’s made with only a handful of ingredients that you likely already have on hand.
Ingredients & Substitutions
- Tofu – I suggesting using firm or extra firm tofu for 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.
- Nutritional Yeast – Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking.
- Lemon – Either fresh lemon or lemon juice concentrate will do.
- Oil – Any high heat oil will do. I recommend coconut or avocado oil.
- Bell Peppers – I prefer red but any color will do.
- Garlic
- Jalapeño Pepper – Omit if you don’t like spice.
- Corn – You can use either canned or frozen
- Pico de Gallo – You can use either homemade or store bought.
- Salt and Pepper
- Black Salt (optional) –Black salt, or Kala Namak, is a salt that is a type of rock salt from South Asia that is high in sulfur. It has a strong smell, due to its sulfur content and provides tofu with an extra eggy flavor. It’s popular with vegan cooking for this reason. Black salt can be hard to find in person, so I buy mine online. (<<affiliate links)
- Toppings (optional) – I like to top my scramble with avocado, fresh lime, and cilantro.
Recommended Utensils
You don’t need much for this recipe. A sauté pan, a good chef’s knife, cutting board, and basic kitchen utensils are all you need. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Mexican Tofu Scramble
Step One – Prepare the Tofu
To prepare the tofu, first press the water out of the tofu. The tofu does not have to be perfectly dry so rather than using a tofu press, simply squeeze the water out of the tofu by pressing it between your hands.
Once most of the water has been released, crumble the tofu in a bowl along with the nutritional yeast, tahini, salt, and pepper.
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.
Pro Tip: 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.
Serving And Storing
Serving – Divide it between two plates. Top with avocado, lime, and cilantro.
Storing – Leftover tofu can be stored in the refrigerator for up to 2 days. To reheat the scramble, gently reheat it in a skillet over medium heat or in the microwave until it is warm all the way through.
Tips and Tricks
- 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.
More Tofu Scramble Recipes
- Rancheros Tofu Scramble
- Spinach and Mushroom Tofu Scramble
- Greek Tofu Scramble
- Southwest Tofu Scramble
- Zucchini & Corn Tofu Scramble
Mexican Tofu Scramble
Ingredients
Tofu Scramble
- 8 ounces extra firm tofu
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- juice of 1/2 lemon
- 1-2 tablespoon cooking oil
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 2-3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup corn
- 3/4 cup pico de gallo
Toppings
- fresh lime
- cilantro
- avocado
Instructions
- 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.
Notes
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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