Mexican Tofu Scramble
If it’s one thing I have carried with me my entire life is that I love morning scramble because it gives me energy and satiation. So who says you can’t veganize it? This tofu scramble combines the Mexican O.G. flavors of Jalapeno, Tomato and Onion to make the perfect “Tofu a La Mexicana”.
How to make a Mexican Tofu Scramble?
The only ingredients in this recipe that are non negotiable will be the tofu, jalapeno, onion and tomato. If you don’t have the rest don’t worry because adding avocado, ketchup or the salsa verde I have on this site will take your Tofu Scramble over the moon. Before we begin you must remove the excess water from your tofu. Do this by wrapping it in a clean kitchen towel or paper towels and place it between 2 plates with your favorite heavy book on top so it can help remove the water. Leave to rest for about 10 minutes if you are in a rush. I’ve left mine as long as 1 hour because I forgot. LOL
Mexican Tofu Scramble
Equipment
- Frying Pan
- Stove
- Heavy object such as a book
- Spatula or Kitchen Spoon
- Kitchen Towel or Paper Towels
Ingredients
- 1/2 Block Organic Tofu
- 1/2 Whole Roma Tomato
- 1/4 Cup White Onions
- 1/2 Jalapeno remove seeds if preferred
- Salt your preference
- Pepper your preference
- Black Salt known as Kala Namak gives it a sulfur smell optional
- 2 Tbsp Nutritional Yeast optional
- 1 Tbsp Minced Garlic optional
- 5 Tbsp Water or Plant Milk
- 1/8 Tsp Turmeric optional
Instructions
- After you have pressed your tofu for at least 10 minutes cut half if you are making 2 or 3 serving and the rest can be stored. Ideally you can marinate it for your next meal.
- In a pan with some water saute the onion and jalapenos for 2 minutes then add your garlic. The garlic should only take about 30 seconds to saute to avoid bitterness. You can saute with oil as well.
- Crumble your tofu in the pan or on a plate whatever is easiest for you.
- Saute all ingredients for another 3 minutes adding water or soy milk if you feel that the ingredients are sticking. Add the nutritional yeast, salt, pepper and turmeric.
- Once the tofu and veggies are sauteed to your preference add the tomato the very last 30 seconds so that they retain their freshness.
- Your tofu should look like this.
- I made a wrap with avocado but this is totally optional.
- Then I dipped it in ketchup
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