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Mexican tofu scramble on a blue-rimmed plate with a piece of sourdough toast

Mexican-ish Tofu Scramble

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  • Author:
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


This super simple Mexican-ish tofu scramble is a hearty, high-protein vegan breakfast. Serve with sourdough toast or warm tortillas.


  • One 14-ounce block of extra firm tofu
  • 2 tablespoons avocado or organic canola oil (or other neutral-tasting oil)
  • 1/2 medium onion, diced
  • 1 red or green bell pepper, diced
  • Fine sea salt, to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 teaspoons fresh lime juice
  • Cilantro or scallions, for serving


  1. Start by pressing the tofu: Drain the tofu and place it on a plate, then top it with another plate or cutting board and weigh it down with something heavy, like a couple of cans, to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
  2. After it’s pressed, crumble the tofu with your fingers into small bits.
  3. Meanwhile, heat the oil in a large non-stick skillet over medium-low heat. Add the onion and bell pepper with a pinch of salt, and cook until softened and starting to brown, 5 to 7 minutes. Add the paprika, garlic, turmeric, pepper flakes, and black pepper, and cook for 30 seconds more.
  4. Add the tofu to the pan and stir to coat in the seasonings until it is yellow throughout. Season with lime juice and 1/4 teaspoon salt. Cook to warm through, 3 to 5 minutes. Turn the heat off. Taste and adjust the seasonings, if needed. Garnish with cilantro before serving.


  • Serving Size: 1/4 of the recipe
  • Calories: 140
  • Carbohydrates: 3.9 g
  • Fiber: 1.3 g
  • Protein: 8.4 g

Keywords: mexican, tofu, scramble, breakfast