This Mexican Fiesta Tofu Scramble is a vibrant and flavorful dish that's perfect for breakfast, brunch, or a light dinner. Packed with protein-rich tofu and a medley of colorful vegetables, it's a healthy and satisfying meal that's sure to become a new favorite. My friend, Maria, introduced me to this recipe and, boy, was I thrilled that she did! It's easy to make, super versatile, and always impresses.

The beauty of this recipe lies in its adaptability. Feel free to customize it to your liking! Love mushrooms? Add them! Prefer spinach to bell peppers? Go for it! This recipe is a blank canvas for your culinary creativity. It’s a great way to use up leftover veggies from your fridge. Plus, it is vegan and gluten-free making it a perfect choice for those with dietary restrictions.

Mexican Fiesta Tofu Scramble

Name: Mexican-Fiesta-Tofu-Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Vegan
Ingredients: 1 block (14 oz) Extra-firm tofu; 1/2 medium Onion; 1/2 medium Bell pepper; 1/2, finely chopped (optional) Jalapeno; 1-2 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/2 tsp Dried oregano; to taste Salt and pepper; 1 tbsp (optional) Lime juice; 1 tbsp, chopped (optional) Cilantro

A vibrant and flavorful tofu scramble with a Mexican twist, packed with protein and vegetables. Easy to customize and perfect for any meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First things first, let's prep those veggies! Dice your onion, bell pepper (any color you fancy!), and jalapeno (if you dare!). Remember to wash your hands thoroughly beforehand; we dont' want any unexpected surprises.
Next, crumble your tofu into the bowl. I usually use extra-firm tofu because it holds its shape better. If you are using another kind of tofu, make sure to squeeze out as much excess water as possible before crumbling it.
Heat up your skillet over medium heat. Add a tablespoon or two of olive oil (or your preferred cooking oil) – enough to lightly coat the pan but not so much that it becomes greasy. Make sure the pan is hot enough before adding the tofu, or you'll end up steaming it instead of scrambling it.
Now, it's time for the onion and bell pepper. Throw them in the hot skillet, and sauté until they are softened and slightly translucent – about 5 to 7 minutes. Add a pinch of salt and pepper for extra flavor; I like to add a tiny pinch of cumin at this stage too.
Once the veggies are cooked, add the crumbled tofu to the skillet. Stir it frequently, breaking up any large chunks. Cook for about 8 to 10 minutes, or until the tofu is heated through and lightly browned. Don't be afraid to use a bit of force; the tofu has a great knack for sticking together!
Now, for the flavor explosion! Stir in the chili powder, cumin, smoked paprika, garlic powder, and oregano. Adjust the amount of chili powder depending on your preferred level of spiciness. A little goes a long way!
If you're feeling adventurous, add a squeeze of lime juice for extra zing. I sometimes add a handful of chopped cilantro just before serving. It really brightens up the dish!
Once everything is heated through and perfectly seasoned, give it one last stir, and transfer to a plate. Garnish with extra cilantro, avocado, or a dollop of your favorite hot sauce! The presentation matters!
Serve this deliciousness immediately and enjoy! It’s absolutely amazing with some warm tortillas, a side of salsa, and maybe even some Mexican rice.

📝 Notes

Feel free to add other vegetables like mushrooms or zucchini.
For extra heat, add more jalapeno or a pinch of cayenne pepper.
If you don’t have smoked paprika, you can substitute regular paprika or even a dash of chipotle powder for a smoky flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a skillet or microwave. It's good cold, too!