Mexican-Style Scrambled Tofu

Name: Mexican-Style Scrambled Tofu
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) medium or firm tofu; 1 small onion, chopped; 1 garlic clove, chopped; 1 tsp jalapeño pepper, chopped; 1 tbsp (15 ml) vegetable oil; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/4 tsp turmeric; 1 tomato, diced; 2 green onions, thinly sliced; Cilantro leaves, to taste; Sour cream, to taste; Tabasco, to taste

4 stars (25) Rate this recipe

Preparation 15 MIN

Cooking 13 MIN
Servings 4

A quick fix for any time of day, tofu packs the protein for a solution that's vegetarian and versatile. We used seasonings like jalapeño pepper, cumin and smoked paprika to get a bright, deep and punchy Mexican taste profile. Bonus: Unlike scrambled eggs, scrambled tofu reheats well.

Ingredients
Preparation

Ingredients

1 lb (450 g) medium or firm tofu
1 small onion, chopped
1 garlic clove, chopped
1 tsp jalapeño pepper, chopped
1 tbsp (15 ml) vegetable oil
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp turmeric
1 tomato, diced
2 green onions, thinly sliced
Cilantro leaves, to taste
Sour cream, to taste
Tabasco, to taste

Preparation

Working with your hands, crumble the tofu in a bowl.
In a large non-stick skillet over medium heat, cook the onion, garlic and jalapeño in the oil for 5 minutes. Add the tofu and spices. Season with salt and pepper. Cook until the liquid is evaporated, about 8 minutes.
Top with the tomato and green onions. Garnish with cilantro, sour cream and Tabasco, to taste. Serve with cheese quesadillas.

Note

Unlike scrambled eggs, scrambled tofu reheats well.

To help you with this recipe

The Rock 12" Frypan

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

61.99 $

SHOP NOW