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TexMex Tofu Scramble

Consider starting your day off with some plant-based protein! A yummy breakfast or anytime meal, this tofu scramble (recipe also available in Spanish) is quick, easy, and delicious. This is also a great meal to prepare the night before, refrigerate and reheat the next morning for a healthy breakfast on a time crunch.  

Ingredients

3 T vegetable oil
1 pk firm tofu (14 ounce, rinsed and crumbled)
1 1⁄2 t chili powder
1 t ground cumin
1⁄4 t salt
1 zucchini (small, cut into small slices or cubes)
3⁄4 c frozen corn (cooked)
4 scallions (sliced)
1⁄2 c Monterey Jack (or other cheese, shredded)
1⁄4 c fresh cilantro (or parsley)
1⁄2 c salsa

Yield amount

4 Servings

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Instructions

  1. Wash hands and then rinse vegetables before getting started. 
  2. Heat 1 ½ teaspoons of oil in a large skillet over medium heat. Add tofu, chili powder, cumin and 1/8 teaspoon of salt and cook, stirring, until the tofu begins to brown, about 4 to 6 minutes. Transfer to a bowl. 
  3. Add the remaining 1 ½ teaspoons of oil to the pan. Add zucchini, corn, scallions and the remaining 1/8 teaspoon of salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. 
  4. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. 
  5. Top each serving with 2 tablespoons of salsa and 1 tablespoon of cilantro.  

Notes

Omit the cheese for a dairy free and vegan-friendly option. 

Serve with warm corn or flour tortillas for a balanced meal. 

Equipment you’ll need: 

  • Colander 
  • Knife 
  • Cutting board 
  • Measuring cups and spoons 
  • Large skillet  
  • Bowl  
  • Mixing spoon  
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