Enjoy a flavourful and healthy breakfast with this vegan Mexican-style scrambled tofu. It’s packed with spices, fresh vegetables, and authentic Mexican ingredients for a delicious egg-free alternative.
Spice up your scramble with this egg-free Mexican brunch
Hola amiguitos! Today, we’re making a spicy, egg-free Mexican-style tofu scramble that will leave you craving more. Before you jump to the recipe, I would like to thank my wonderful Mexican in-laws for inspiring so many delicious meals. Expect more veganised Mexican recipes on Planet Plantastic soon.
A British breakfast staple I loved was scrambled eggs on toast. My husband introduced me to huevos revueltos, the Mexican version with tomatoes and jalapeños. This vegan tofu scramble mimics those flavours, perfect with added spinach or mushrooms. Enjoy this delicious egg-free breakfast! ¡Buen provecho!
I always keep a block of tofu in the pantry for lazy Sundays when brunch calls. Crumbled firm tofu is a great replacement for scrambled eggs due to its similar texture and quick preparation. Kala Namak salt (Indian black salt) adds an eggy flavour with its sulfur taste, and turmeric gives a realistic colour. I also use various herbs and spices, especially oregano, which is common in Mexican cuisine. If you can find Mexican oregano, it adds an authentic touch.
Tips for Cooking with Prickly Pear (Nopales) in Your Tofu Scramble
I first tasted prickly pear (nopales) about ten years ago. Yes, you can eat cactus leaves! They are low in calories and packed with fibre, antioxidants, vitamins, and minerals. Nopales should be considered a superfood due to their health benefits. They have a taste and crunch similar to green beans or bell peppers.
Outside of Mexico, you might find jarred nopales in Latin American shops. If you find fresh leaves, remove the spines and peel the skin. In this recipe, I use pre-cooked jarred nopales, which you can rinse or use directly.
Enhance Your Scrambled Tofu with Vegan Chorizo
If you can find it, vegan chorizo-style sausage is a fantastic addition to this recipe. In Germany, I recommend the vegan chorizo from DM Drogerie Markt, similar to Boots in the UK or Walgreens in the US, which sells a variety of organic staples. If you can’t find premade vegan chorizo, you can make your own using seitan. I found a great recipe in the Viva Vegan recipe book. Alternatively, you can substitute other types of vegan sausages.
Jalepeño is not pronounced Jelly-pee-nose
If you’re unsure how to pronounce “jalapeño,” here’s a handy Youtube video for the correct pronunciation. These spicy peppers will certainly excite your taste buds. Depending on your spice tolerance, you might want to reduce the number of jalapeños. I like to add a generous amount, along with a bit of juice from the jar for extra tang. The vinegar adds a nice kick to the dish.
Add Mexican Spice to Your Breakfast with Jalapeños and Chipotle
Aside from the nopales and jalapeños, chipotle sauce adds a smoky BBQ flavour to this recipe. A few drops on top enhance the spice. Chipotle sauce is commonly found alongside other Mexican sauces like Tabasco in most supermarkets.
Don’t forget to add fresh avocado, a squeeze of lime juice, chopped coriander, and a dollop of cashew sour cream for a complete Mexican experience.
Enjoy this egg-free Mexican scramble and let me know your thoughts in the comments. Muchísimas gracias y hasta pronto.





Step-by-Step Guide: Vegan Mexican Scrambled Tofu
Watch this video slideshow for the step-by-step instructions to make this scrambled tofu recipe.
The Recipe
Without further ado, here’s my recipe for a Mexican-style tofu scramble:

Mexican-style Tofu Scramble
Equipment
- Frying pan
Ingredients
- 1 block firm tofu plain
- 2 tsp tumeric powder
- 1/2 tsp cayenne pepper
- 1 tsp black pepper freshly ground
- 1 1/2 tsp kala namak salt add more or less according to your taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp nutritional yeast
- 1 tbsp water
- 1 tbsp coconut oil or other neutral cooking oil such as sunflower oil
- 1/1 white onion
- 1 red tomato diced
- 10 Jalapeño pepper rings diced
- 4 leaves nopales (prickly pear) cubed
- 1 vegan chorizo sausage cubed (optional)
- 1 squeeze lime juice (to serve, optional)
- Chipotle sauce (to serve, optional)
Instructions
- Crumble the tofu into a mixing bowl using your hands or a fork.
- Add the spices, herbs, pepper, salt, and nutritional yeast into the bowl. Use a fork to combine all ingredients well. Add a dash of water to help combine the mixture.
- In a large frying pan heat up a tablespoon of coconut oil. Fry the onion on a medium heat for 3 minutes until translucent then stir in the tomato pieces.
- Add the chorizo and fry for a further 5 minutes until the chorizo is starting to brown.
- Stir in the jalapeños and nopales and cook for 1 or 2 more minutes.
- Finally, add the tofu mixture and stir to combine. Cook for a few minutes until the mixture is hot throughout. Add a splash of water if it looks a bit dry.
- Serve on toast with a squeeze of lime and a few drops of chipotle sauce on top (the lime and sauce are optional but add even more of an authentic Mexican touch!)
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