This Tex-Mex tofu scramble is packed with veggies, and works perfectly in breakfast burritos and tacos, or just alongside toast.
Scrambled tofu is often billed as the plant-based alternative to scrambled eggs. And technically, it can be. But as someone who’s okay with eating eggs once in a while, I actually prefer the tofu version for a practical reason: it can be meal-prepped.
This veggie tofu scramble keeps supremely well for several days – and it reheats well, too – which certainly can’t be said for its egg-based counterpart.
I love having a batch of it waiting for me in the fridge to streamline my morning routine. With tomatoes, onions, bell peppers, and spices, it has a Tex-Mex vibe, so it works perfectly as a breakfast burrito or taco filling, alongside toast, or with brunch potatoes.
Note: this technique more closely mimics the texture of fully cooked scrambled eggs as opposed to creamier, wet scrambled eggs.
Quick Recipe Summary
- What: Crumbled “firm” tofu with sautéed veggies and Tex-Mex spices, plus turmeric to mimic the yellow hue of scrambled eggs.
- Why You’ll Love It: A high-protein vegan breakfast staple that’s easy to make and perfect for meal prep.
- How: You start by sautéing bell peppers and onions, then add diced tomatoes and spices, and finish by stirring in crumbled tofu.
Key Ingredients + Substitutions
- “Firm” Tofu: This style of tofu imitates the fluffy, tender texture of scrambled eggs perfectly. If you can’t find it, “extra firm” will also work, but avoid “silken” and “super firm”.
- Turmeric: Lends a yellow hue to give tofu that eggy look. Do not use more than the written amount – turmeric is very strong and can easily overpower a scramble. Because it’s for aesthetics here, it’s also optional – so if you don’t already have it, just skip it.
- Tomato: If you prefer canned tomatoes, you can use about 3/4 cup diced tomatoes.
- Frozen Corn: Adds textural contrast and pops of sweetness. If you’re not a fan, you can leave it out.
- Lime Juice: Brightens the tofu and brings all the flavors together.
- Cilantro: Completes the Tex-Mex vibe, along with the cumin and lime juice. If you’re a cilantro-hater, you may substitute with parsley for an earthier flavor.
How to Make This Tofu Scramble (Step-by-Step Photos)
Find the complete instructions with ingredient amounts in the printable recipe card below.
Step 1: Press the Tofu
Press the tofu in a tofu press, or just weigh it down with something heavy (full instructions in the recipe card below). This step eliminates excess moisture and gives the tofu a fluffier texture.
Step 2: Sauté Peppers and Onions
Cook the peppers and onions in a large skillet with oil and salt until they’re soft and starting to turn golden, about 6 minutes.
Step 3: Add Tomatoes and Spices
Add the diced tomatoes, garlic, and dry spices, and cook until the tomatoes collapse and release their juices, about 3 minutes.
Step 4: Finish the Scramble
Add the tofu and corn, and cook for a few more minutes until the tofu is warmed through. Lastly, stir in the lime juice and cilantro.
Storage Info
Store leftover tofu scramble in an airtight container in the fridge and eat within 4 days. It is best reheated in the microwave, or in a non-stick skillet with a tiny splash of water [to create steam]. I do not recommend freezing it because the texture will be negatively impacted.
FAQs
Yep! “Extra firm” will also work, but avoid “super firm” [too dense] and “silken” [too creamy]. (It can be confusing for tofu beginners, I know!)
Besides the peppers, onions, tomatoes, and frozen corn called for here, you can wilt in some baby spinach or add some finely chopped broccoli in step 4.
Kala namak – a.k.a. “black salt” – is often used in Indian cooking and can lend foods a sulfuric, “eggy” taste. Many people (myself included) prefer tofu to eggs precisely because it lacks that flavor, hence why I don’t use it here. Additionally, it’s not something most people have at home.
More Plant-Based Breakfast Ideas
- Chocolate Peanut Butter Chia Pudding
- Vegan Freezer Breakfast Burritos
- Matcha Oatmeal Cookies
- Chickpea Flour “Frittata”
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Tex-Mex Veggie Tofu Scramble
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegan
Description
This Tex-Mex tofu scramble is packed with veggies, and works perfectly in breakfast burritos and tacos, or just alongside toast.
Ingredients
- One 14-ounce block “firm” tofu* (see note below)
- 2 tablespoons extra virgin olive oil
- 1 red, orange, or yellow bell pepper, ribs and seeds removed, finely diced
- 1 small yellow onion, finely diced
- Fine sea salt (or table salt) + freshly ground black pepper
- 1 medium vine tomato, finely chopped*
- 2 medium garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried turmeric*
- 1/2 cup frozen corn kernels
- 1/4 cup minced cilantro*
- 1 to 2 teaspoons lime juice, to taste
Instructions
- Drain tofu and press it in a tofu press, or: place it on a plate, then top 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. Set aside for 10 to 15 minutes, periodically draining off the water that pools in the plate.
- Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the bell peppers, onions, and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and starting to become lightly brown, 6 to 8 minutes.
- Next, add the tomatoes, garlic, paprika, cumin, turmeric, and a few turns of black pepper. Cook until the tomatoes are collapsed and juicy, about 3 minutes.
- Crumble the tofu into tiny bits and add to the skillet, along with the corn and 1/4 teaspoon salt. Cook until everything is warmed through, about 3 minutes.
- Turn the heat off, stir in the cilantro and season with lime juice. Taste and adjust the seasonings, if needed.
Notes
- If you can’t find “firm” tofu, “extra firm” will also work, but avoid “silken” and “super firm” here.
- If you prefer canned tomatoes, you can use about 3/4 cup diced tomatoes.
- The turmeric here is mostly for color. If you don’t already have it, feel free to omit it.
- If you’re a cilantro-hater, you may substitute with parsley for a slightly earthier flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 185
- Sodium: 320 mg
- Fat: 11 g
- Carbohydrates: 13 g
- Fiber: 2.5 g
- Protein: 12 g
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