Tofu Scramble (Mexican Style)
This Mexican Style Tofu Scramble Recipe could easily pass for a hearty plate of Huevos Rancheros. Vegan + ready in 25 minutes from start to finish!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12-oz extra-firm tofu
- 1 tablespoon vegetable oil
- 1/2 green bell pepper, finely chopped
- 1/2 cup salsa (mild or spicy), drained
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon sriracha sauce
- 2 tablespoons cilantro, finely chopped
- 3 scallions, finely chopped
- 1/2 teaspoon kosher salt
- 1 avocado (optional)
- Lime wedges (optional)
Instructions
- 1
Wrap tofu in paper towel and gently press to remove excess water. Let sit on a plate for 10 minutes.
- 2
In a large pan over medium high heat, add vegetable oil and green bell peppers and cook for 2-3 minutes, until bell pepper has begun to soften. Add salsa and cook for 1 minutes.
- 3
Unwrap the tofu and add it to the pan. Break up the tofu using a wooden spoon, spatula or potato masher (that’s the easiest way!), until you get the desired scrambled size. Cook for 2 minutes.
- 4
Add cumin powder, turmeric powder and stir to coat the scramble mixture.
- 5
Add sriracha sauce and stir to coat the mixture evenly. Turn the heat off, add cilantro and scallions, season with salt and pepper and stir well.
- 6
Transfer the tofu scramble to a plate and top with slices of avocado and limes wedges on the side. Serve.