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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
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
407
kcal
Author
Rhian Williams
Ingredients
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
¼
teaspoon
ground cumin
¼
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):
Avocado, thinly sliced
Mango salsa
Instructions
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
Nutrition
Calories:
407
kcal