Mexican-Style Scrambled Tofu

Mexican-Style Scrambled Tofu

  • 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.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 41)
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • 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


Note from Ricardo

Unlike scrambled eggs, scrambled tofu reheats well.

Personal Note

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