Mexican style tofu scramble – this easy vegan spicy tofu scramble is a healthy meal packed full of protein, veggies, and most importantly, flavour! Served on toast it is great for breakfast, lunch or even dinner!
I’m not really a fan of savoury breakfasts at breakfast time, but I do absolutely love having breakfast foods for lunch or dinner. This Mexican style tofu scramble is one of my all-time favourite lunches as it is pretty quick to make, healthy, filling and tastes great!
It is an easy, one-pan meal consisting of crumbled firm tofu which is fried with onion, garlic, red pepper, tomatoes, beans, sweetcorn and spices.
It is an incredibly satisfying, flavourful meal that is high in plant based protein and contains plenty of veg too. Most importantly it tastes really good!
What Do I Need To Make Mexican Style Tofu Scramble?:
Firm tofu: I prefer to use firm tofu for tofu scramble, rather than an extra firm or silken one. If you are in the UK then I recommend Cauldron tofu for making tofu scramble, I think it gives the best texture.
There is no need to press it but I do give it a good squeeze with my hands over the sink to get rid of the excess liquid.
Kidney beans: this Mexican style tofu scramble provides a double hit of protein from both tofu and beans. I like to use kidney beans but black beans would also be good.
Chipotle chilli paste: I love chipotle chilli, it has such a wonderful smoky, spicy flavour and it add loads of flavour to this tofu scramble. Most supermarkets sell it in the spice section but if you don’t have any you could try adding some smoked paprika (to taste) instead.
Nutritional yeast: adds savoury flavour and is a good source of vitamin B12.
Vegetable stock: I dissolve a vegetable stock cube in a couple of tablespoons of boiling water and add it to the tofu for lots of flavour. You could also use a teaspoon or two of bouillion powder instead of a stock cube.
Red onion: brown onion or shallot will also work but red onion is best.
Red pepper: any colour bell pepper will work but red is best.
Tomatoes: I like to use vine tomatoes but a handful or two of chopped cherry or plum tomatoes would also work.
Sweetcorn: I use frozen sweetcorn but drained tinned corn would also be fine.
Garlic: I use fresh but you could sprinkle in some garlic granules/powder instead.
Butter: you can use olive oil but I like to fry the vegetables in vegan butter/spread for extra flavour.
Spices: I add ground coriander, cumin and turmeric. The turmeric is more for colour than flavour to make the tofu look more like scrambled egg.
Spring onions, coriander and chilli: these are optional but recommended, especially the spring onions (scallions).
If you want the tofu to have more of an ‘eggy’ flavour, you can add a pinch or two of kala namak (black salt). I don’t usually use it as I was never that much of a fan of eggs anyway, but the option is there if you want it!
Add a squeeze of lemon or lime juice if you want it to have a bit of a tang.
If you prefer your scrambled tofu to have a softer texture, you can stir in a splash of vegan cream or milk at the end of cooking. (I prefer it without).
Any leftovers will keep in the fridge for a couple of days and can be reheated in a pan or the microwave. The recipe makes four servings so I often cook it for lunch one day then we have the leftovers for lunch again the following day.
I don’t recommend freezing this Mexican style tofu scramble.
How To Serve Mexican Style Tofu Scramble:
I recommend serving this tofu scramble with buttered toast and maybe some sliced avocado.
I think that it is great for either breakfast, lunch or dinner as it is a pretty healthy, balanced meal; so don’t limit it just to breakfast time!
More Savoury Vegan Breakfast Recipes:
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Mexican Style Tofu Scramble
- 30 g (2 Tbsp) vegan butter/margarine (or olive oil)
- 1 small red onion peeled and finely chopped
- 1 red bell pepper diced
- 2 medium tomatoes chopped
- 3 cloves garlic peeled and crushed
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp turmeric
- 2 tsp chipotle chilli paste (more to taste)
- approx 396 g (14oz) firm tofu (I use Cauldron)
- 2 Tbsp nutritional yeast (more to taste)
- 150 g (1 cup) frozen sweetcorn (or drained tinned sweetcorn)
- 1 400 g (14oz) tin of kidney beans rinsed and drained
- 1 vegetable stock cube dissolved in 2 Tbsp boiling water
- 2 spring onions (scallions) thinly sliced
- 1 red or green chilli deseeded and finely chopped (optional)
- a handful of fresh coriander (cilantro) finely chopped (optional)
- salt and pepper
- Heat the butter in a large frying pan over a low heat. Add the red onion and cook for about 5 minutes, until the onion is soft.
- Add the diced red pepper, chopped tomatoes and crushed garlic. Cook for about 5 more minutes until the vegetables are soft and most of the liquid from the tomatoes has evaporated.
- Stir in the ground coriander, cumin, turmeric and chipotle and cook for another minute or two, stirring often.
- Drain the tofu and give it a good squeeze over the sink to get rid of any excess liquid then use your hands to crumble it into pieces.
- Add it to the frying pan along with the nutritional yeast, sweetcorn, kidney beans, vegetable stock mixture and some salt and pepper.
- Cook for about 8 minutes, stirring often, until everything is heated through. Towards the end of cooking, add the spring onions, chilli and coriander (if using).
- Taste and add more seasoning and spices as required then serve with buttered toast and sliced avocado.
- If you want the tofu to have more of an ‘eggy’ flavour, you can add a pinch or two of kala namak (black salt). I don’t usually use it as I was never that much of a fan of eggs anyway, but the option is there if you want it!
- Any leftovers will keep in the fridge for a couple of days and can be reheated in a pan or the microwave.
- I don’t recommend freezing this Mexican style tofu scramble.