“Ejotes con Huevo” is a traditional Mexican scramble dish that typically includes eggs and green beans. However, I’ve modified the recipe to make it vegan-friendly by using crumbled tofu instead of eggs. This protein-packed meal is easy to prepare and brings the authentic flavors of Mexico to your breakfast table.
About this recipe
A traditional Mexican breakfast dish is the green beans scramble, also known as “ejotes con huevo.” It holds a special place in my heart as one of my favorite Sunday morning meals from childhood.
Being a vegan, I transformed this classic dish into Mexican green beans with tofu , one of my earliest vegan recipes. This recipe is simple to make, has a delightful taste, and pairs perfectly with green or red sauce.
Ingredients for the Green bean Mexican scramble
- Tomatoes. Use ripe tomatoes, so it has tons of flavors. If you feel like it lacks a bit of flavor, you could use some tomato puree, sauce, or tomato paste.
- Onion and garlic
- Oil. Olive oil or vegetable oil works here. I have prepared it with both, and it is delicious with both.
- Dried oregano, if it is Mexican oregano, it’s best, and cilantro
- Green beans. Use fresh green beans, or if you don’t have access to them, you can use frozen green beans but do not use canned green beans. The main idea of preparing the green beans this way is that they are crunchy, and in each bite, you take the CRUNCH.
- Tofu, use extra firm or firm tofu. Before crumbling it, drain it very well; it is like squeezing a sponge, where you will remove all the liquid. When you put it in the sauce, the tofu will absorb all the flavor of the sauce.
How to make vegan “ejotes con huevo” or MEXICAN GREEN BEANS SCRAMBLE?
- It all starts with the salsa; you can use tomato or tomatillo salsa; to make it, blend all the ingredients for the sauce. The tomato, the onion, and the garlic. Add the tomato sauce to a pan, and when it starts to change color and boil, add the crumbled tofu and green beans.
- At this point, you can add the cilantro and the Mexican oregano to give it more flavor. This dish comes together fast; in about 5 minutes, the tofu absorbs all the sauce’s flavor, and the green beans cook. IMPORTANT: don’t let the green beans overcook. The green beans must be crunchy and delicious.
Health benefits of green beans
Green beans have many nutritional properties and the benefits of eating them are many. They have vitamin K and vitamin C (who would say?) Which are wonderful for us, and when we prepare the green beans with tofu and sauce, all the nutrients are preserved. This is yet another reason to eat green beans.
different ideas to eat your green beans scramble
- In a taco. With corn tortillas or flour tortillas. You can serve them with creamy jalapeño sauce, salsa verde, or good guacamole.
- In a burrito. With refried beans and green leaves like kale or spinach.
- In a bowl. You can serve them on top of brown rice or quinoa.
Other recipes that you may like:
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Vegan Mexican Green Bean Scramble
- Frying pan
- 5 roma tomatoes
- 1/2 onion in pieces 3/4 cup approx.
- 2 cloves garlic
- 2 teaspoons oil
- 1 teaspoon salt
- 1 tablespoon dried oregano Mexican if available
- 4 cups green beans cut into small pieces
- 1 package of firm tofu 14 oz. Not the one that comes in the tetrapack
- 1/2 cup coriander chopped
- Blend the tomato, onion and garlic with little water. It should come out about 3 cups of sauce.
- Add 2 teaspoons to a pan with a lid and pour the sauce. Leave it on medium / low heat for about 5 minutes until it comes to the first boil and begins to change color, turning a strong red.
- Meanwhile, squeeze the liquid out of the tofu and then crumble it and add it to the sauce, add the oregano and the cilantro. Leave it another 5 minutes, until it comes to a boil and the tofu absorbs the flavor of the sauce.
- When the sauce and tofu are boiling, add the green beans and cover the pan. Leave them for about 5 minutes, when you see that the beans begin to change color, to a strong and bright green, they are done.
- Uncover them and sprinkle the cilantro on top. Taste them for salt and put more dried oregano on top.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in Ale Cooks in March 2015.