I’ve been wanting to try a tofu scramble for a while, but I wanted to be sure it would have tons of flavor. Like, knock you down and slap you up flavor. So I did a little experimenting and came up with a tofu scramble I could happily eat all day, every day. It’s inspired by Mexican cuisine, because if anyone knows knock-you-down-slap-you-up flavor it’s Mexico, and here it turns out Cinco de Mayo is right around the corner! So now this is a Cinco de Mayo tofu scramble. I promise it lives up to the name!
One of the things I love most about Mexican food is the natural freshness. Fresh veggies, bright colors, earthy spices and a hot kick up the sprockets – it all makes me feel so awake and alive. And if you use all that freshness wisely, it can be incredibly healthy, too. Each serving of Cinco de Mayo scramble provides more than 20% of your daily potassium, a crazy 30% of your daily fiber, close to 100% of your vitamin C and a massive 14 grams of protein! If that doesn’t get you ready to party the night away, or at least have a great day and get a lot done, I don’t know what will.
I scrambled my tofu in a small truckload of spices, then added fresh garlic, green onions, bell peppers, Roma tomatoes, cilantro, black beans and of course some jalapeno to make my creation taste like tofu-wielding bandits had commandeered a roadside Mexican farmstand to whip up some huevos rancheros.
Of course you can enjoy this with no tortillas, but why not have some tortillas? Making your own is always an option and it’s pretty fun, but it does take a little time. If you want something more convenient (as in, at the grocery store), Mission brand’s website says their tortillas contain no animal products and their corn tortillas are gluten-free but not processed in a wheat-free facility. It looks like Mission takes ingredient concerns pretty seriously, which I like, and they’re not paying me to say that, though I wish they were.
So grab your Mexican beverage of choice (horchata, Jumex or Corona and lime will do fine) and let’s make some Cinco de Mayo Tofu Scramble!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 12 oz. firm tofu
- 1 Roma tomato
- 1 bell pepper or 3-4 mini bell peppers
- 1 jalapeño pepper
- 3 green onions
- 1 1/2 c cooked black beans (or a 15 oz. can, rinsed and drained very well)
- 1/2 c fresh cilantro leaves and stems
- 1 Tbs olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 - 1 tsp chipotle pepper flakes, red pepper flakes or Mrs. Dash Southwest Chipotle blend
- 2-3 cloves garlic
- Place the tofu on a few paper towels to drain while you get the veggies ready. Squeeze any extra juice out of the tomato and dice it into large-ish pieces. Seed and chop the jalapeño and the bell pepper, chop the green onion and tear the cilantro up a little. Mince the garlic.
- Heat the olive oil on low in a medium-sized nonstick pan. Add the garlic and saute for a minute. Add the spices. Add the peppers and onion, turn the heat to medium and saute for 2-3 minutes. Crumble the tofu into the pan and scramble for about 5 minutes.
- Stir in the black beans, tomato and cilantro. Cook and stir for about 3-4 more minutes to let everything heat through. Serve with warm tortillas, salsa, extra cilantro and lime wedges to squeeze over.
This recipe is naturally vegan and gluten-free; check the labels on your ingredients (and optional but highly recommended tortillas) to make sure they work for you.
Nutrition info doesn't include tortillas and is based on black beans cooked from scratch.
Per serving, about 290g: 205 calories (70 calories from fat); 7.8g fat (12%)(1.2g sat, 0.0g trans); 0mg cholesterol (0%); 0mg sodium (0%); 26.6g carbohydrates (9%); 7.5g fiber (30%); 14.1g protein; Vitamin A 24%; Calcium 24%; Vitamin C 96%; Iron 28%, Potassium 22%