I can’t find “firm” tofu - is there another type I can use?

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!)

What other veggies can I add to scrambled tofu?

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.

A lot of tofu scramble recipes use kala namak - why is it not used here?

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.

Tex-Mex Scrambled Tofu with Veggies

Description

This Tex-Mex tofu scramble is packed with veggies, and works perfectly in breakfast burritos and tacos, or just alongside toast.

Ingredients

Scale

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