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Buy Me a Coffee. Mexican style tofu scramble - this easy vegan spicy tofu scramble is a healthy meal packed full of protein, veggies, and most importantly, flavour! Served on toast it is great for breakfast, lunch or even dinner! I'm not really a fan of savoury breakfasts at breakfast time, but I do absolutely love having breakfast foods for lunch or dinner. This Mexican style tofu scramble is one of my all-time favourite lunches as it is pretty quick to make, healthy, filling and tastes great! It is an easy, one-pan meal consisting of crumbled firm tofu which is fried with onion, garlic, red pepper, tomatoes, beans, sweetcorn and spices. It is an incredibly satisfying, flavourful meal that is high in plant based protein and contains plenty of veg too. Most importantly it tastes really good! Firm tofu: I prefer to use firm tofu for tofu scramble, rather than an extra firm or silken one. If you are in the UK then I recommend Cauldron tofu for making tofu scramble, I think it gives the best texture. There is no need to press it but I do give it a good squeeze with my hands over the sink to get rid of the excess liquid. Kidney beans: this Mexican style tofu scramble provides a double hit of protein from both tofu and beans. I like to use kidney beans but black beans would also be good. Chipotle chilli paste: I love chipotle chilli, it has such a wonderful smoky, spicy flavour and it add loads of flavour to this tofu scramble. Most supermarkets sell it in the spice section but if you don't have any you could try adding some smoked paprika to taste instead. Vegetable stock: I dissolve a vegetable stock cube in a couple of tablespoons of boiling water and add it to the tofu for lots of flavour. You could also use a teaspoon or two of bouillion powder instead of a stock cube. Tomatoes: I like to use vine tomatoes but a handful or two of chopped cherry or plum tomatoes would also work. Spices: I add ground coriander, cumin and turmeric. The turmeric is more for colour than flavour to make the tofu look more like scrambled egg. Spring onions, coriander and chilli: these are optional but recommended, especially the spring onions scallions. If you want the tofu to have more of an 'eggy' flavour, you can add a pinch or two of kala namak black salt. I don't usually use it as I was never that much of a fan of eggs anyway, but the option is there if you want it! If you prefer your scrambled tofu to have a softer texture, you can stir in a splash of vegan cream or milk at the end of cooking. I prefer it without. Any leftovers will keep in the fridge for a couple of days and can be reheated in a pan or the microwave. The recipe makes four servings so I often cook it for lunch one day then we have the leftovers for lunch again the following day. I think that it is great for either breakfast, lunch or dinner as it is a pretty healthy, balanced meal; so don't limit it just to breakfast time! Vegan chorizo and potato hash. Vegan spinach and mushroom crepes with almond cheese. Vegan corn fritters. If you tried this recipe let me know how it went! I made your recipe for brunch, and it was perfect. It is definitely a keeper. Thank you Hannah! This was delicious for dinner! Definitely making it again soon. Thank you for sharing! Made this as a vegan fiesta meal. It was so good and nothing was left. Put it in taco shells and also in tortillas. It was so good that I am making tomorrow. Sorry you didn't enjoy it. The recipe does say to add more seasoning and spice to taste, maybe it needed more salt. We all loved this dish! A delicious main or appetizer for a group. Highly recommended! Absolutely loved it The Himalayan black salt just added the eggy flavour One of the best tofu recipes I have tried Thank you. Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Go to Recipe. Mexican style tofu scramble — this easy vegan spicy tofu scramble is a healthy meal packed full of protein, veggies, and most importantly, flavour! Course Breakfast, Main Course. Cuisine Mexican. Keyword tofu scramble. Prep Time 10 minutes minutes. Cook Time 20 minutes minutes. Servings 4 people. Author Domestic Gothess. Instructions Heat the butter in a large frying pan over a low heat. Add the red onion and cook for about 5 minutes, until the onion is soft. Add the diced red pepper, chopped tomatoes and crushed garlic. Cook for about 5 more minutes until the vegetables are soft and most of the liquid from the tomatoes has evaporated. Stir in the ground coriander, cumin, turmeric and chipotle and cook for another minute or two, stirring often. Drain the tofu and give it a good squeeze over the sink to get rid of any excess liquid then use your hands to crumble it into pieces. Add it to the frying pan along with the nutritional yeast, sweetcorn, kidney beans, vegetable stock mixture and some salt and pepper. Cook for about 8 minutes, stirring often, until everything is heated through. Towards the end of cooking, add the spring onions, chilli and coriander if using. Taste and add more seasoning and spices as required then serve with buttered toast and sliced avocado. More Savoury Basic Tofu Scramble. Never Miss A Post! Subscribe to get all the latest recipes delivered to your inbox. Comments I made your recipe for brunch, and it was perfect. Thanks for the great receipe. Leave a Reply Cancel reply Your email address will not be published.

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And what if you thought it was just a boring tofu scramble? I actually tried to make this recipe on Saturday…several times. I made 6 rounds of hashbrowns. Whomp whomp. Hence, they are clearly health food. It will almost make up for the house smelling so strongly of brussels sprouts. This tofu scramble includes green and red bell peppers, yellow onion, LOTS of garlic, and some chili powder for a little smoky kick. I used my 7-inch belgian waffle maker for the hash browns, but any other waffle maker should work. You do want to have a sort of overflow of potato in there so that enough potato touches the surfaces of the waffle iron to crisp up, so just make sure to concentrate those taters so you have a thick layer. Top with some cilantro and hot sauce, and then use that hash brown triangle to scoop up the scramble and dig into that crunch. Bam, savory breakfast of the egg-adverse. Those hash browns!! Excuse me while I wipe the drool off my chin. Hahaha, last night he asked if there would be any left for him! And worlds easier than the pan-fried kind. Just grate them. The potato ricer is only to squeeze out excess moisture after you grate them so they get extra crispy.. Order yours today ». I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. Print Recipe. Place the grated potatoes in a potato ricer to squeeze out the excess liquid. This part is crucial to getting your hash browns crispy! I do this in waves, because the ricer is more effective if you don't overfill it. Brush the olive oil on the heated waffle iron, and then place all of the potatoes on top. It will look like too much - that's what you want! Overfilling the waffle iron is what gets them crispy. Press the lid down as much as you can without breaking your iron, and then let them cook until golden, going back to press the iron down every few minutes. The cook time will vary from iron-to-iron, but I would start checking after 10 minutes to be safe. Mine took While the hash browns cook, prepare the tofu scramble. Heat the oil in a large fry pan. Add the garlic and cook for 30 seconds, then add the onion and half the salt. Cook, stirring frequently, until the onions are soft about 4 minutes. Stir in the bell peppers, and cook for another minutes, until the peppers are slightly softened. Crumble in the tofu, and sprinkle in the nutritional yeast, turmeric, chili powder, and remaining salt. Cook, stirring frequently, for minutes. Top the tofu scramble with hot sauce and cilantro, if you wish, and divide the hashbrowns among the 2 plates. You May Also Like Quick er Whole Wheat Bread Bowls. Caramelized Banana Nut Granola. Crispy Curry Roasted Chickpeas. Katie — November 4, pm. Thalia butter and brioche — November 4, pm. I am obsessed with how delicious those hash browns look.. Nano Cleansers — November 5, am. Katrina Warm Vanilla Sugar — November 5, am. David Cunningham — November 11, pm. Never used a potato ricer before. Katie — November 11, pm. Next Post ». Enter your email address below to receive an email with every new post! Easy Mediterranean Pantry Pizza posted on March 17, More About Me ». Our Favorites. Design by Purr.

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