Tex Mex Breakfast Tofu Scrambled “Eggs”

Tex Mex Breakfast Tofu Scrambled “Eggs” by DK on Sep 16, 2020

Easy Tofu Scramble Recipe | Tex Mex Scrambled Tofu Recipe

Right from my childhood I have had issues with eggs. I won't say I am allergic (the cakes never hurt me! :wink: ), but I would always throw up the minute it touched my tongue. My mom gave up trying and it was not a big deal since no one really ate eggs in my family. Fast forward many years and "I eat eggs like its going out of fashion" husband happened. He was gym-going-protein-loving-vegetarian who relied heavily on eggs to reach his daily quota. I gave it a try once again but nope - nothing had changed. Fast forward few more years, my body has changed with age and kids. While I don't throw up anymore, I get stomach ache EXACTLY ONE HOUR after eating anything eggy. I don't seem to tolerate eggs unless its in very small quantity. So, I have officially given up. While my family hogs on colorful scrambled eggs in the morning, I have to content myself with a boring toast. You know what hurts? They are still fully satiated until lunch time while I am sneaking into the kitchen to nibble something within an hour!!

Not to be outdone in the protein department, I started putting together other options that would make me happy as well. These Tex Mex Breakfast Tofu Scrambled Eggs hit a home run (and how!) in that department. So easy to put together, delicious, pleasing to the eye and palate, this dish has all the ingredients needed to start my day King size. If you are not up to chopping anything in the morning (and if using frozen/already chopped veggies is not an option), simply sautéing it with some salsa and garlic powder does the job equally well. Oh yes, I have those days especially now amidst this pandemic and cranky kids. The best part of this recipe is that its a good fit for lunch and dinner as well.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 3-4 people

Ingredients

16 oz Extra Firm Tofu
1 tsp Cumin seeds
1 large red Onion, finely chopped
3-4 cloves of Garlic, finely chopped/minced
1 large Bell Pepper, diced
2 med-large Tomatoes, diced
1/4 tsp Turmeric powder
1/2 tsp Chilli powder (or paprika), or as per taste
2 tbsp Nutritional Yeast (optional, but recommended)
Salt and Pepper to taste
Few sprigs of chopped Cilantro to garnish

Method

1. I prefer to use the super firm tofu/extra firm tofu for this recipe, but you can use firm tofu. Press the tofu to remove some of the water by placing a paper towel on top and weighing it down with something heavy (like a jar of beans).

Disclaimer: I am not affiliated with the company nor am I paid to use/showcase it in the blog. I just wanted to share what I use.

2. Heat some oil in a saucepan and add the cumin. Once it splutters, add the onion along with garlic and salt until soft.

3. Next add the bell peppers, tomato and crumbled tofu.

4. Stir in the turmeric and nutritional yeast. Cook for 5-6 minutes, stirring frequently until the peppers are softened and you find the tomatoes letting out their juices.

5. If you find it dry, add in some milk/plant-based milk/broth/water. Garnish with cilantro.

Serve it warm. Its perfect on its own, but I would't say no to some warm toasted bread or tortilla on the side. On this day, I served it with some bagel, salsa and some avocados. If you ask me, this is totally my idea of a King's breakfast.