Vegan Mexican Tofu Scramble (GF)

Vegan Mexican Tofu Scramble (GF)

This Vegan Mexican Tofu Scramble is full of flavour, super easy to make and hearty and satisfying! 
Course Breakfast, Main Course
Cuisine Mexican
Keyword vegan egg scramble, vegan mexican tofu, vegan tofu scramble
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 407kcal
Author Rhian Williams


For the tofu scramble:

  • 1 tablespoon olive oil (or sub coconut, vegetable or rapeseed oil)
  • 1 small onion, thinly sliced
  • 1 clove of garlic, minced
  • 1 red pepper, cut into matchsticks
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne chilli pepper, to taste
  • 300 g (10.5oz) firm or silken tofu, drained and rinsed
  • Handful fresh coriander (cilantro), roughly chopped
  • Salt + pepper, to taste

To serve (optional):


For the tofu scramble:

  • In a frying pan, heat up the oil and add onion, garlic and pepper once hot
  • Fry for around 10 minutes, until very soft
  • Add cumin, smoked paprika and cayenne and fry for about a minute until fragrant
  • Add the tofu and use a spatula to break it up into small pieces
  • Add the coriander and salt + pepper and leave to cook for a few minutes until the tofu has warmed through
  • Serve onto plates with avocado and mango salsa, or use as a filling for burritos, enchiladas or tacos


Calories: 407kcal