Mexican tofu scramble breakfast tacos
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.
4 people
Calories: 247kcal
Ingredients
- 1 teaspoon of neutral flavor oil
- 1/4 cup chopped onion
- 14 oz pack of a firm or extra firm tofu
- 1 garlic clove optional
- 3/4 cup chopped tomato
- 1 chile serrano roughly chopped
- a handful of chopped cilantro
- salt
- 12 corn 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.
Nutrition
Serving: 2tacos | Calories: 247kcal | Carbohydrates: 40g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 163mg | Potassium: 405mg | Fiber: 6g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 3mg