Easy Tex Mex Tofu Scramble is a quick and delicious way to have a protein packed, satisfying, and nutritious breakfast. Whether you are vegan, vegetarian, allergic to eggs, or just looking to add more plant based protein to your diet, this is the recipe for you.
Truth be told, I have never been a fan of tofu. You are probably wondering why on earth would I make a tofu scramble then! Well, I am working on a cookbook to go along with a weight loss program. This requires me to come up with some high protein breakfast options for anyone who can't, or doesn't, eat eggs. Enter - Easy Tex Mex Tofu Scramble. Who knew I would like it so much!
The ingredients
Here's a list of the things you will need to make this recipe. You can substitute in any other vegetables or add any extras that you like. I wanted to keep this recipe simple.
- extra firm tofu
- olive oil
- mushrooms
- bell pepper
- chili powder
- avocado
- salsa
- fresh cilantro
- fresh lime
- salt and pepper
How Do I Make It?
- Press the tofu by wrapping it in paper towel and putting something heavy on top. I used a cast iron skillet. Press for 15 and if you are pressed for time (see what I did there) in the morning just do it the night before and then it's ready to go!
- Break up the tofu with a fork until it's crumbled.
- Mix together chili powder and water. Set aside.
- Heat up olive oil in a skillet and saute the mushrooms and peppers for 3-4 minutes or until soft.
- Push to one side and add the tofu. Pour "sauce" over tofu and stir it into just the tofu. Then mix the tofu and the vegetables together. Saute for 2-3 more minutes to warm. Add salt and pepper to taste.
- Plate and top with avocado slices, salsa and fresh cilantro. Serve with lime wedges.
Additional Toppings
- cheddar cheese (vegan or regular)
- sour cream (vegan or regular)
- green onions
- pickled onions
- hot sauce
Storage
Did you know that tofu can be frozen? Pick up an extra pack or two to have on hand. Tofu will last several weeks in the fridge unopened. After opening it should be consumed within 3 days. The prepared tofu scramble will last for 3 days in the fridge and can be reheated in a pan or microwave. The leftovers are just as good. I know... I ate it 3 days in a row!
Whether you are vegan or a meat eater I think you should try this delicious tofu scramble. Even me, the tofu "hater", has been converted. Warning: you may see more tofu recipes coming!
Other Recipes to Try
- KILLER GRAIN & SEED CEREAL
- ROASTED CAULIFLOWER AND LEEK FRITTATA
- SHAKSHUKA
- Protein Overnight Oats without Protein Powder
📖 Recipe
Easy Tex Mex Tofu Scramble
Ingredients
- 175 g (6 oz) extra firm tofu
- 2 tablespoon olive oil
- ½ teaspoon chili powder
- 2 tablespoon water
- ⅓ cup red pepper, diced
- 1 cup mushrooms, sliced
- salt and pepper to taste
Toppings
- avocado slices
- salsa
- fresh cilantro
- lime wedges
Instructions
- Wrap tofu in paper towel and press under something heavy like a cast iron skillet. Press for at least 15 minutes.
- Unwrap and break up with a fork until crumbly. Set aside
- Mix together chili powder and water. Set aside.
- Heat oil in a saute pan over medium heat.
- Saute mushrooms and pepper for 3-4 minutes or until soft.
- Push vegetables to one side of the pan and add crumbled tofu.
- Pour "sauce" over tofu and stir to combine, leaving the vegetables separate.
- Mix everything together and saute for 2 more minutes or until hot. Season with salt and pepper to taste.
- Serve immediately with your choice of toppings.
Notes
- Leftovers can be stored in the fridge for 3 days and reheated in a pan or the microwave.
- Add any extra toppings you like such as, sour cream, cheddar cheese, green onions etc.
Mary Muir says
Husbands no a fan of tofu but he’s going to try it when I make it.
Lorna Sayed says
This was completely delicious! I added all the sides, and it was a fantastic lunch, which I know I will make again and again. I added 1/2 tsp Turmeric and extra 2 tbsp water, it gave the scramble a bit of colour. I don't really need to make it look like eggs, because I love tofu. More tofu recipes? Bring 'em on!
Andrea says
Hi Lorna!
I'm so happy you enjoyed the tofu scramble! Thanks so much for your comment!
Chrissy says
So incredibly easy to make and it was delicious! My seven year old helped me to make it and she loved it just as much as I did! Thank you. I'm looking forward to trying more of your wonderful recipes. I've heard only good things.
Ann Holyk de Winter says
Love this recipe, great breakfast for me being Vegan/Vegetarian, depending on the day. Always taste great.
Thank you Ann
Melissa says
I am making an effort to have more plant based protein and finding simple delicious recipes is a challenge. This is great, I did put on all the toppings. Yum!
Andrea says
Fantastic! So happy you enjoyed it!!
Sarah says
I try to stay away from soy products for a variety of reasons, but I’ve recently developed a sensitive to eggs. I was craving them this week and saw this recipe and decided to give it a try. AMAZING! I was hoping for so-so, and it was incredible! Had some beans and sausage on the side for a full Sunday breakfast and did not at all feel like I was missing out. Thank you!! 🙂
Andrea says
This is amazing Sarah! I love it!! So happy you enjoyed it! I'm not much of a tofu person either but love this scramble. Thanks for the comment!
Sarah says
I haven’t tried this yet but if you use a bit of black salt (which is pink) it will give the tofu that “eggie”taste...just a thought. Gonna try this out soon. Thanks
Andrea says
Great tip thanks! Hope you enjoy the recipe!
Darlene Davis says
Can you use eggs instead of tofu in this dish?
Andrea says
Hi Darlene!
Yes absolutely! You can leave out the water. Hope you enjoy it!