Tofu Scramble A La Mexicana

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A delicious twist on tofu scramble, inspired by a trip to Mexico with warmth from jalapeño and bright refreshing flavors of cilantro, tomato, and onion.

How often do you eat scrambled eggs for breakfast? I used to have scrambled eggs for breakfast every single day, and tofu scramble brought it back into my life. Additionally, it's common in Miami to get scrambled eggs and buttered toast for breakfast at a Cuban cafeteria, so we've both had a lot of scrambled eggs. To avoid the cruelty that comes with commercial egg production we learned how to make tofu scramble. As a result, we've been making tofu scramble for a while now since it was so prominent in our lives, and after trying tofu scramble a la Mexicana on a trip to Mexico, we don't make it any other way.

What you'll need to make a quick cashew cream

Overhead image of immersion blender, soaked cashews in a container, nutritional yeast in on a glass dish, and a salt container.
  • Blender (we use this one)
  • Nutritional Yeast (AKA Nooch)
  • Salt
  • Cashews
  • Water

Making cashew cream

Although cashew cream isn't needed, we do recommend it. This is a fairly quick step that will add dramatic change to the texture of this dish. It can be prepared ahead of time or at the same time with little effort.

  1. Soak cashews for at least 15 minutes in hot water (having reached boiling temperature)
  2. Add nooch and salt
  3. Blend!

The texture should be like a cream, it's okay if there are some graininess. It will not negatively impact the final product.

Ingredients for tofu scramble a la Mexicana

This tofu scramble is a simple recipe with the added a la Mexicana twist, it contains:

  • Tofu
  • Red onion
  • Tomato
  • Cilantro
  • Jalapeño
  • Vegan butter
  • Kala Namak (black salt)
  • Garlic Powder
  • Tumeric
  • Nooch

Steps to prepare tofu scramble a la mexicana

Preparing tofu scramble a la Mexicana is almost the same as preparing it from eggs, without the potential for dropping egg shells into the mix.

  1. You'll want to start by heating vegan butter on a pan on medium-high heat.
  2. Once hot, add the diced red onion and jalapeño. You're going to cook these for about 1 - 2 minutes to get the flavors to develop.
  3. Add the diced tomato and mix, be careful not to make mush out of the tomatoes. Only ensure that everything is mixed evenly.
  4. Now to get your hands dirty - but make sure to clean them first! Grab the tofu and break it apart directly into the pan. Simply crumble the tofu with your hands and don't over crumble, any larger pieces can break down during the cooking process.
  5. Sprinkle in all the seasonings except for black salt, we'll hold this one for the end because too much heat can take away its flavor.
  6. Mix everything, break apart some of the larger pieces of tofu. It's important to make sure it's evenly mixed so that now that we bring in the cashew cream we can ensure no clumps of seasoning will form.
  7. Remove from the pan from the heat, toss in the cilantro, sprinkle in the black salt and give it one final mix because you are done!

Ways to enjoy tofu scramble

  • on toast
  • in breakfast tacos
  • with hot sauce. Our favorite is Cholula <3

Sides to enjoy with tofu scramble

Print Recipe

Tofu Scramble a la Mexicana

Tofu Scramble made in the Mexican style.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Hispanic, Latin America
Keyword: Breakfast, Vegan Breakfast
Servings: 2

Ingredients

  • 1/2 block Extra Firm Tofu Broken Apart by Hand
  • 1 Plum Tomato Diced
  • 1/2 Red Onion Diced
  • 1 Jalapeño Diced
  • To Taste Cilantro Chopped
  • 1 tbsp Cashew Cream*
  • 1 tsp Turmeric
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Salt or to taste
  • 1 tbsp Vegan Butter

Instructions

Cashew Cream*

  • Submerge 1/2 cup of cashews in enough hot water to cover them and let them soak
  • Once they have been soaking for at least 15 minutes, add nutritional yeast and a sprinkle in salt and blend until a cream

Tofu Scramble

  • Dice the onion, tomato, and jalapeño
  • Add vegan butter to frying pan and set to medium-high heat
  • Add onion and jalapeño to hot frying pan and sauté for a minute to two minutes
  • While the onion and jalapeño are cooking, chop the cilantro
  • Add tomato, mix, and cook for about one minute longer
  • Using your hands, break apart the tofu into small irregular shaped pieces (remember we're mimicking the irregular shapes that scrambled eggs form so don't make them too small or large) and add it to the pan
  • Add the nooch, garlic powder, and turmeric to the pan
  • Mix everything until it is a uniform yellow color and combined
  • Turn off the heat and add mix in the cashew cream
  • Mix in the cilantro
  • Add black salt, mix, and plate

Notes

The cashew cream really enhances the texture of this recipe but that is ultimately decided by how much of this you add and how much you break up the tofu.
It's also important to add the black salt after you are done cooking otherwise it can lose some of its "egg" flavor.
Be careful not to break apart the tofu too much, otherwise you'll end up with something closer to a paste.
besitos, J & R
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