Tofu Scramble (Mexican Style)

mexican style tofu scramble

5 from 2 reviews

This Mexican Style Tofu Scramble Recipe could easily pass for a hearty plate of Huevos Rancheros. Vegan + ready in 25 minutes from start to finish!


  • 12-oz extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1/2 green bell pepper, finely chopped
  • 1/2 cup salsa (mild or spicy), drained
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon sriracha sauce
  • 2 tablespoons cilantro, finely chopped
  • 3 scallions, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 avocado (optional)
  • Lime wedges (optional)


  1. Wrap tofu in paper towel and gently press to remove excess water. Let sit on a plate for 10 minutes.
  2. In a large pan over medium high heat, add vegetable oil and green bell peppers and cook for 2-3 minutes, until bell pepper has begun to soften. Add salsa and cook for 1 minutes.
  3. Unwrap the tofu and add it to the pan. Break up the tofu using a wooden spoon, spatula or potato masher (that’s the easiest way!), until you get the desired scrambled size. Cook for 2 minutes.
  4. Add cumin powder, turmeric powder and stir to coat the scramble mixture.
  5. Add sriracha sauce and stir to coat the mixture evenly. Turn the heat off, add cilantro and scallions, season with salt and pepper and stir well.
  6. Transfer the tofu scramble to a plate and top with slices of avocado and limes wedges on the side. Serve.


Leftovers of this Mexican Style Tofu Scramble will keep in the fridge for 2-3 days.


Keywords: vegan, recipe, meatless, vegetarian, plant based, breakfast, tofu, plant based, healthy

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