Mexican Vegan Green Beans and Tofu Scramble
When it comes to high protein breakfasts green beans and tofu is where its at. Not only is this dish packed with flavor but also with the greens your mama always wanted you to eat as a child. For under four dollars you will able to make this meal and pack it on Sunday for breakfast meal prep or even lunch.
Some optional ways to eat this Mexican Tofu Scramble are in tacos. Or you can have it in a burrito smothered with your favorite refried beans, lettuce, tomato, fresh onions and some creamy dreamy avocado. But if you are not a fan of green beans you should try my Tofu Scramble a la Mexicana.
Some things to remember about this Mexican Tofu Scramble
Because green beans are at their best flavor when they are a bright beautiful green color be sure not to over cook them. Make sure to leave them al’dente to the touch and bite. The oil used in this recipe is completely optional and does not add or take away from the recipe. The reason I used it, is because my pans are old. Hello Always Pan 🤣. The nutritional yeast is also optional, it does add a cheesy flavor to the tofu but you can add some vegan cheese and it will probably be even better. I used additional plant based milk because I like a moist and creamy scramble but this is also optional. If you are not 100% vegan this recipe can still be enjoyed on Meatless Mondays. Did you know that green beans in spanish are called “Ejotes’? Lets begin shall we!
Mexican Vegan Green Beans and Tofu Scramble
Equipment
- Stove
- Spatula
- Knife
- Cutting Board
- Frying Pan
Ingredients
- 1 Tablespoon Neutral Cooking Oil optional
- 3 Cups Green Beans
- 1 Block Extra Firm Organic Tofu 14 ounces
- 1 Tablespoon Nutritional Yeast optional
- 1 Teaspoon Turmeric
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1/2 Teaspoon Fresh Cracked Black Pepper
- 1 Teaspoon Kala Namak Salt optional
- Salt to taste optional
- 1/4 Cup Unsweetened Plant Based Milk optional
Optional Toppings
- Salsa or Fresh Serrano Peppers
- Corn Tortillas
- Fresh Chopped Tomatoes
Instructions
- Start by roughly chopping and washing your green beans if they are not already chopped. This recipe works really good with frozen green beans too though.
- Crumble the tofu block.
- Prepare your dry seasonings.
- On medium heat add the oil to a frying pan and lightly saute the dry seasonings for 1 minute.
- Add the green beans and the tofu and saute together for 10 minutes. If you notice your scramble is a little dry add a little plant based milk and simmer for a 2 minutes until you reach your desired consistency.
- Enjoy with the people you love the most.
Wonderful breakfast that’s filling and so very healthy!!
Yes indeed.
Such a great substitute for eggs!
Absolutely.
My wife makes tofu scrambles all the time but never with green beans! We tried it this week and it was amazing!
Glad you enjoyed it Michael.
I’m embarrassed to admit that I’ve never tried a tofu scramble, but I really want to give this a go! Trying to eat more plant based meals without losing the protein, so this is a no brainer and looks delish!
Hope you love it Linda.
Looks great! I am always looking for more ways to use eggs.
Thank you Gina.
I can see bringing this to lunch at work with my rice and lunchbox. I love easy meals.
Hope you love it.
So many great flavors in this dish!
Thank you Addie.
I never thought to put green beans in my tofu scramble but it was delicious! I loved this recipe, thanks for sharing!
Thank you for trying it Kayla.
I love tofu scrambles too and I love the idea of using lots of lovely green beans in the recipe. I’ve so many growing just now this will make a delicious use of them. Now I know what’s for breakfast tomorrow!
Hope you love it Julia.
I love tofu scrambles! Yours looks simply amazing. I definitely want to try this
It’s a must Greg.