This vegan Mexican tofu scramble recipe is inspired by the typical Mexican breakfast Mexican-style scrambled eggs. These tacos are filled with tofu cooked with tomato, onion, cilantro, and chile serrano.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
4people
Calories: 247kcal
Ingredients
1teaspoonof neutral flavor oil
1/4cupchopped onion
14ozpack of a firm or extra firm tofu
1garlic cloveoptional
3/4cupchopped tomato
1chile serrano roughly chopped
a handful of chopped cilantro
salt
12corn tortillas to serve
Instructions
Remove the tofu from the package and drain all the liquid. Crumble it in a bowl and squeeze to remove the remaining liquid.
In a pan add a teaspoon of oil and sauté onion and tofu.
When the onion is soft, about 5-7 minutes, add the garlic, if using serrano chili, the chopped tomato, and a pinch of salt. Leave it for about 5-7 minutes to let the flavors integrate.
Heat tortillas on a skillet until soft and form the tacos.