Tex-Mex Tofu Scramble

Tex-Mex Tofu Scramble

Tex-Mex Tofu Scramble

Course: Breakfast
Cuisine: Mexican
Keyword: Tofu Scramble
Author: Mrs. Plant


  • 1 package of firm tofu drained WELL and crumbled into very small pieces (the size of ground meat)
  • 1 t cumin
  • 1 t chili powder
  • 2 T nutritional yeast flakes
  • 1/4 t turmeric powder optional
  • 1/2 t salt or 1/4 t. BLACK salt which tastes “eggy”
  • 1 onion diced small
  • 2 red and/or yellow bell peppers diced small
  • 1 jalapeno diced small (optional)
  • 2 handfuls of baby spinach optional
  • 3-4 medium-sized potatoes cut into bite-sized chunks (you can season them first in Mexican seasoning, if you like)


  • Whole wheat tortillas
  • Cholula Sauce or homemade Salsa Fresca


  • Season potato chunks (if desired) with Mexican seasonings, and roast in oven at 400 degrees F on a nonstick foil-lined baking pan until crispy and tender — about 25 minutes.
  • While the potatoes are roasting, crumble the tofu into tiny pieces into a medium-sized bowl. Add spices and nutritional yeast flakes to the crumbled tofu and set aside.
  • Steamfry the onions with a couple of tablespoons of water in a large skillet over medium-high heat until lightly browned. Add the bell peppers and cook until tender. Add baby spinach (if using) and cook for another 2 minutes. Remove from skillet to a bowl and set aside.
  • Add the peppers and onions back in. Cook for a minute or two. Add in the seasoned tofu and stir until warm. Add more salt if needed.
  • Serve in warm tortillas with Cholula and/or Salsa Fresca!


You can roast your potatoes in the oven or toaster oven on nonstick foil while you’re working on the rest of the cooking. Place bite-sized chunks of potato (with skins!) on non-stick foil or parchment paper on a baking pan. Roast on 400 degrees until tender inside and crispy on the outside. Add to the scramble JUST before serving.

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