Vegan Mexican Tofu Scrambled "Eggs" | Vegan Huevos a la Mexicana

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers more protein while chickpeas provide a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more cost-effective.

black salt

💰Cheaper: regular salt

Regular salt is more accessible and less expensive.

jalapeno

💰Cheaper: bell pepper

Bell pepper is milder and often cheaper.

Crumbled one block of firm tofu into a bowl.

Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat.

Add 1 cup of chopped white onion and 1 chopped garlic clove; cook for about 1 minute until transparent.

Add 1 cup of chopped tomato and cook with the juices.

Sprinkle in 1 teaspoon of turmeric, 1/4 teaspoon of cumin, a pinch of black pepper, and salt to taste; mix well.

Add the crumbled tofu, 2 teaspoons of liquid aminos, and 1 teaspoon of nutritional yeast; stir to combine.

Cook for about 5 minutes, mixing well to incorporate flavors and color the tofu with turmeric.

Add 1/3 cup of chopped cilantro and cook for another 3 minutes until flavors meld and there is no liquid left in the pan.

Serve in fresh tortillas, topped with salsa, more chopped onion, cilantro, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary