Mexican-Style Scrambled Tofu
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
- 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
Instructions
- 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.
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.