Scrambled Tofu, Tex-Mex style is a deliciously easy way to start the day! This protein-packed meal is terrific for breakfast, weekend brunch, and even breakfast for dinner! Full of peppers, onion, and spicy seasoning, this dish is always a hit at the breakfast table, and it's easy to customize to your tastes. This easy tofu scramble recipe is vegan and gluten-free.
I'm a huge fan of tofu scrambles. I like to make them on weekends when I have a little more time to cook breakfast. When I'm craving comfort food I sometimes make them for dinner (or brinner) along with roasted potatoes and sautéed greens. Sometimes I'll meal prep breakfasts for the week by scrambling up some tofu on the weekend, because it reheats well.
Tofu scrambles are a great substitute for scrambled eggs. I've even found that omnivores enjoy this classic vegan breakfast dish. If you add a little turmeric for color and a pinch of kala namak to give it that eggy flavor, they might not even realize they're eating tofu!
Tex-Mex Scrambled Tofu
I typically make a scramble full of mushrooms and greens, but occasionally I like to mix things up and use different veggies. Served with hot sauce and avocado, this scramble is almost like a burrito bowl in breakfast form. In fact, I’ve been known to wrap it up in large flour tortillas for burritos or fold it into corn tortillas for tacos.
How to Make Tex-Mex Scrambled Tofu
This recipe is really easy to make!
- First you cook the onion in a pan over medium-high heat for about 5 minutes.
- Then you add the peppers to the pan and cook them until they're soft.
- Next you crumble the tofu and toss it with the spices.
- Then you add the tofu to the pan along with the beans and tomatoes and allow everything to cook for 5 to 10 more minutes.
- Finally, you serve your tofu scramble with cilantro and avocado. Add some hot sauce for a little kick!
How to Customize your Scrambled Tofu
It's easy to adjust this recipe to suite your tastes and what you have on hand.
- You can use pinto or kidney beans instead of black beans.
- Other vegetables, such as spinach or zucchini, can be added
- You can use a jar of your favorite salsa instead of diced tomatoes.
- More cayenne and red pepper flakes can be added if you like a little heat. You can use less if you're sensitive to spicy foods.
- Vegan Queso can be swirled into your scramble or used as a condiment when serving it.
You can wrap your scramble in a large tortilla to make burritos, or serve it in 6-inch tortillas as tacos.
Make sure you press your tofu to remove the excess water before cutting the tofu in this recipe. To do this, wrap your tofu in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it, as the towel will absorb the excess liquid over time. You can also use a tofu press, such as the TofuXpress, if you have one.
The kala namak in this recipe gives tofu scrambles a bit of an eggy taste. Kala namak is also known as black salt, it can sometimes be found with the Asian at the grocery store. I usually buy it at an Indian spice market. You can also find it on Amazon. You can skip it if you can't find it.
Tex-Mex Scrambled Tofu
- 1 teaspoon neutral-flavored oil
- 1 small onion diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14-ounce container extra firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- ¼ teaspoon kala namak (black salt)
- pinch of cayenne pepper
- 1 14-ounce can diced tomatoes with their juices
- 1 15-ounce can black beans
- ¼ cup black olives chopped
- 1 avocado sliced, for serving
- ¼ cup chopped cilantro for serving
- Hot sauce for serving, optional
- Heat the oil in a large skillet over medium heat, and cook the onion until it’s translucent and slightly browned, about 5 minutes. Add the peppers and cook until they begin to soften, about 5 minutes.
- Crumble the tofu and place it in a bowl along with the nutritional yeast, cumin, onion powder, garlic powder, red pepper flakes, salt, pepper, turmeric, kala namak, and cayenne. Mix everything together.
- Add the tofu to the pan along with the beans and diced tomatoes with their juices. Cook for 5 to 10 minutes, or until everything is heated throughout.
- Serve your scrambe hot, topped with avocado, olives, cilantro, and hot sauce.
Other breakfast recipes you might enjoy include:
- Chickpea Rancheros
- Vegan Breakfast Quesadillas
- Spinach Mushroom Vegan Omelet
- Vegan Eggs Florentine
- Broccoli Frittata with Sun-Dried Tomatoes