Print

Tex-Mex Veggie Tofu Scramble Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 66 reviews

This Tex-Mex Veggie Tofu Scramble is a vibrant and flavorful plant-based twist on traditional scrambled eggs, featuring firm tofu combined with colorful bell peppers, onions, tomatoes, and classic Tex-Mex spices like smoked paprika and cumin. Perfect for a quick, nutritious, and protein-packed breakfast or brunch, it’s easy to prepare and serves four.

Ingredients

Tofu and Vegetables

  • One 14-ounce block firm tofu
  • 1 red, orange, or yellow bell pepper, ribs and seeds removed, finely diced
  • 1 small yellow onion, finely diced
  • 1 medium vine tomato, finely chopped
  • 1/2 cup frozen corn kernels
  • 1/4 cup minced cilantro
  • 2 medium garlic cloves, minced

Spices and Oils

  • 2 tablespoons extra virgin olive oil
  • Fine sea salt (or table salt), to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried turmeric
  • 1 to 2 teaspoons lime juice, to taste

Instructions

  1. Drain and press the tofu: Place the tofu block in a tofu press or set it on a plate and cover with another plate or cutting board. Add weight on top (such as cans) to press out as much water as possible. Let it drain for 10 to 15 minutes, draining off excess water as it collects.
  2. Cook the vegetables: Heat olive oil in a 12-inch skillet over medium heat. Add the diced bell peppers, onions, and 1/4 teaspoon salt. Stir occasionally and cook until the vegetables soften and begin to brown lightly, about 6 to 8 minutes.
  3. Add spices and tomatoes: Stir in the chopped tomatoes, minced garlic, smoked paprika, cumin, turmeric, and freshly ground black pepper. Cook until the tomatoes collapse and become juicy, approximately 3 minutes.
  4. Add tofu and corn: Crumble the drained tofu into small pieces and add to the skillet along with the frozen corn and an additional 1/4 teaspoon salt. Cook, stirring occasionally, until everything is heated through, about 3 minutes.
  5. Finish and season: Turn off the heat. Stir in the minced cilantro and add lime juice to taste. Adjust seasonings with salt and pepper if needed before serving.

Notes

  • Pressing the tofu well is crucial to achieve a good texture and avoid watery scramble.
  • You can use fresh corn if available instead of frozen.
  • The dish can be served with warm tortillas or over toast for a filling breakfast.
  • If a spicier flavor is preferred, add a pinch of cayenne pepper or chopped jalapeños.

Find it online: https://justsosavory.com/tex-mex-veggie-tofu-scramble-recipe/