Mexican Tofu Scramble
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A savory tofu scramble with a Mexican twist, using firm tofu crumbled to mimic eggs. Aromatic sautéed onion, garlic, and serrano pepper build the base; spices like smoked paprika and ground coriander replace cumin for a different depth. Fresh tomato and green onions add brightness. Garnished with cilantro leaves, a dollop of crema mexicana (or sour cream substitute), and hot sauce. Easy veggie main that works for breakfast or dinner. Gluten, nut, egg free. Simple oil sauté technique highlights tofu texture and flavor. Invites quesadillas or tortillas on the side. Adaptable for heat preference and ingredient swaps.
Prep:
15 min
Cook:
15 min
Total:
30 min
Servings:
4 servings
#vegan
#Mexican
#tofu
#breakfast
#gluten free
#dairy free
#spicy
#plant based
A scramble without eggs but all that Mexican vibe? Firm tofu crumbled up, no mush. Heating shallots and garlic until soft, inviting aromas of serrano pepper fill the kitchen. The crumble hits the pan just right – moisture steams off, edges crisping slightly. Spices in play, coriander swapping out cumin gave me surprise depth without overpowering. I once dumped cumin and never looked back. Tomato chunks arrive almost last, fresh bursts anchored by green onions. The aroma lifts, promises tang and heat. Cilantro leaf bits scatter like confetti, a creamy topping cools fire while Tabasco wakes it. You want texture, not paste; a little patience, a light hand with the spatula. When the pan whispers dry sizzle, you know it’s ready. This isn’t early morning fluff; it’s fast, flavorful, messy and real. Serve tortillas hot, quesadillas warmed from the stove, cheers to plant-based mojo.
Ingredients
- 500 g (roughly 1.1 lb) firm tofu
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 5 ml (1 teaspoon) serrano pepper, finely chopped
- 15 ml (1 tablespoon) avocado oil
- 2.5 ml (1/2 teaspoon) ground coriander
- 1 ml (1/4 teaspoon) smoked paprika
- 1 ml (1/4 teaspoon) turmeric
- 1 large roma tomato, diced
- 2 green onions, thinly sliced
- Handful cilantro leaves, roughly chopped
- Crema mexicana or vegan sour cream, to serve
- Chili sauce, to taste
About the ingredients
Tofu’s your star — firm or extra firm recommended. If you grab regular firm, press extra hard to squeeze out moisture or risk gumminess. No press? Slice thick, salt, rest on paper towels indoors for 15. Serrano pepper packs more punch than jalapeño here; swap with poblano for gentler heat or chili flakes if no fresh. I used avocado oil; its high smoke point saves you from bitterness but any neutral oil okay. Spices called for cumin in original but I find ground coriander lends lemony warmth without harsh edges – try both once, see what you prefer. Smoked paprika’s key, brings fire without flame, turmeric offers color and earth. Tomato must be firm, not mush, to hold texture at finish. Quick garlicky shallots over plain onions — personal hack for aromatic depth. Green onion tops add subtle bite, not overwhelming like raw onions. Cilantro is last-minute, keep it bright and fresh. Creamy topping options? Crema mexicana traditional, vegan sour cream or thick yogurt work depending on diet. Tabasco? More than optional; it wakes it all up. Simple ingredient swaps here depend on what’s at hand and your heat tolerance.
Method
- Crush the tofu with your fingers over a bowl; aim for irregular crumble not puree. Resting tofu at room temp first helps moisture release better.
- Heat the oil in a large non-stick skillet over medium heat. Toss in shallot, garlic, and serrano pepper. Cook, stirring often, until shallots turn translucent and smell sweet - 4 to 6 minutes. Listen for gentle sizzle; too hot? Turn it down.
- Add tofu crumbles plus coriander, paprika, turmeric. Salt and pepper now; coax flavors in. Stir frequently, scrape bottom to avoid sticking. Cook until moisture mostly evaporates and edges dry out a bit – 10 to 12 minutes. Smell changes from raw bean to roasted spice.
- Mix in diced tomato and green onions just before removing from heat. Let residual warmth soften tomato slightly without overcooking.
- Plate. Scatter cilantro leaves on top. A dollop of crema or sour cream cools the spicy heat. Drizzle with chili sauce for a bright punch. Ideal alongside warm corn tortillas or quesadillas.
- If tofu sticks, lower heat and add tiny splash water; works as tiny steam. Avoid over-mixing tofu; keep some chunkiness for texture contrast.
- For milder version swap serrano for poblano or skip pepper altogether. Ground coriander swaps better than cumin; cumin can overpower if too fresh or toasted.
- Got firm instead of extra-firm tofu? Press it between kitchen towels longer to remove excess water or result will be soggy scramble.
- Serrano sometimes too fiery? Seed it or halve quantity. A smoky chipotle powder variation works but don’t mix spices or they fight.
- Finally, curly cilantro can go bitter if cooked; add last minute, raw.
Cooking tips
Getting tofu right matters. Too wet and it steams instead of browns. Crumbling by hand instead of fork keeps random size chunks that mimic scrambled eggs better. Onions and garlic cook first to soften and coax out sweetness before tofu hits pan; impatient cooks miss that step and get raw harshness. Medium heat is important — too high burns garlic fast, turning bitter; too low leaves tofu soggy. The sizzle should be soft, like whispers. Stir often enough not to stick, but not so much tofu breaks into paste. When liquid disappears, the edges change from pale to lightly toasted. That’s your cue to add fresh diced tomato and onions; stir gently to keep texture and prevent mush. Removing heat now prevents overcooking tomatoes, which quickly get mealy. Add cilantro and crema on plated scramble to keep bright flavors. If tofu clings, add splash water, cover briefly to steam, then uncover and dry. Watch spices: coriander adds brightness instead of cumin’s more potent earthiness — experiment but don’t double up spices. I avoid cumin overload; it easily hides other notes. This scramble is quick but demands close watch; better small burner and patience than rushing. Serve immediately, textures change if held too long, get soggy and less appealing.
Chef's notes
- 💡 Crumble tofu by hand, not fork; irregular chunks mimic eggs better. Press firm tofu thoroughly or scramble ends soggy. No press? Slice thick, salt, rest on towels 15 min indoors. Moisture kills crisp edges; pat dry well.
- 💡 Heat oil medium. Garlic burns fast if too hot; starts bitter. Shallots soften before tofu hits pan. Listen for soft sizzle not roar. Adjust heat quick; slow cooks lose texture, fast cooks scorch spices. Stir often but don’t pulverize tofu.
- 💡 Spices matter like landmarks. Coriander swaps cumin — shifts punch, lemony not earthy. Smoked paprika adds deep smoky smell without fire. Turmeric mostly color but faint earth note; tiny fits best. Avoid spice overload or flavors fight, confuse.
- 💡 Add tomato and green onions last, off intense heat. Residual warmth softens tomato, keeps chunk texture. Too early? Squishy mush, lost bite. Cilantro goes raw, at end; cooking turns bitter fast. Timing key for freshness and brightness bursts.
- 💡 If tofu sticks, add small water splash fast; cover briefly to steam edges loose. Don’t over-steam or tofu soggy. Let pan dry out again, edges get slight toast. Texture contrast means bits crisp, bits soft. Adjust serrano pepper to taste; seeds and amount impact heat sharply.
Common questions
How to prevent tofu sogginess?
Press firm tofu extra hard. No press? Salt thick slices, rest 15 min on towels indoors. Dry tofu chunks before cooking. Cook on medium heat, moisture steam kills crisp edges. Add splash water only if sticking then dry out.
Can I swap serrano pepper?
Yes. Poblano milder, good fallback. Skip pepper for no heat or use chili flakes dry. Chipotle powder adds smoky depth but don’t combine too many spices; they clash and confuse flavors. Watch heat level during cook.
Why no fork to crumble tofu?
Fork crushes uniform, mushy; hand crumbles keep irregular chunks mimic real eggs. Texture matters more than size; too small turns paste. Hand break-up also releases moisture better; chunkiness holds better in skillet.
How to store leftovers?
Refrigerate in airtight container up to 3 days. Reheat gently in pan, add tiny splash water if dry. Avoid microwave if possible; turns tofu rubbery. Freeze not ideal; texture changes. Eat fresh best for texture; leftovers soften quickly.
