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    Home » Breakfast & Brunch

    Huevos a la Mexicana

    Published: Mar 23, 2021 · Updated: Dec 22, 2021 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Huevos a la Mexicana

    This just in — we've transformed huevos a la Mexicana into a vegan tofu scramble recipe! It's high in protein, light on the wallet, and filled with fresh and authentic flavors.

    The best part? It's so easy to make!

    Vegan Huevos a la Mexicana
    Serve your huevos a la Mexicana with a side of refried beans!
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Tips & variations
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    This easy and nutritious breakfast is everything you've been searching for: full of plant-based protein, delicious in taste, and quick to make.

    Huevos a la Mexicana can easily be made vegan by swapping out eggs for tofu. It's THAT easy!

    We love making savoury breakfasts like tofu scramble because adding a bit of spice in the morning is a sure way to wake up quickly.

    What is huevos a la Mexicana?

    Huevos a la Mexicana (Mexican-style eggs) consists of sautéed white onions, green chiles, and tomatoes mixed with eggs.

    You'll find most things "a la Mexicana" will typically have these three vegetables added (did you notice they're the colors of the Mexican flag?).

    To complete this breakfast, serve your "huevos" with a side of refried beans (black, pinto, or bayo), a few tortilla chips, and 2-3 freshly made corn tortillas.

    Is huevos a la Mexicana vegan?

    Many Mexican breakfasts are made with eggs, which are unfortunately not vegan-friendly.

    By simply using some trusty tofu, you can make this scramble vegan-friendly. It'll be the same great taste, but with no added cholesterol!

    Serving

    If your tofu scramble is served with a side of beans and fresh corn tortillas, you'll be flying.

    We usually make mini tacos out of the tofu and beans, but dipping as you go works well too.

    Just don't forget your morning coffee!

    Serrano, Tomatoes, Nutritional Yeast, Onion, Tofu, Garlic, Turmeric, and Salt
    The necessities

    🍲 Key ingredients

    For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

    Firm tofu

    Taste: if you didn't already know, tofu makes the perfect egg replacement for those of us who don't consume eggs. It has a rather neutral flavor by itself, but it absorbs seasonings super well.

    Health: containing all nine essential amino acids, tofu is an excellent source of protein. It has almost 10g of protein in just 100g serving, you can see why this food is so popular amongst vegans.

    White onion

    Taste: once cooked, the pungent flavor of white onion eases off and turns sweeter. It's one of the main ingredients in huevos a la Mexicana, so don't skimp on this one!

    Health: onions are a surprisingly good source of vitamin C, B6, folate, and potassium. Beyond their health benefits, who can argue that sautéeing onions aren't the best smell in the world?

    Crumbled Firm Tofu on a Plate
    Tofu is your friend

    Tomato

    Taste: containing less water content than other varieties, Roma tomatoes are preferred in this traditional recipe. They lend a sweet, slightly acidic, and fresh flavor to this dish.

    Health: did you know one medium-sized tomato contains almost ⅓ of your daily vitamin C needs? Vitamin C is essential for the growth and repair of tissues in your body.

    Green chiles

    Taste: we use serrano chiles to round out this tofu scramble recipe. Serrano chiles have a bright, zesty, and extra spicy component (hotter than jalapeños). This breakfast wouldn't be the same without them!

    Health: much of the research done on spicy peppers highlights the powerful antioxidant capsaicin, which is responsible for making chiles spicy. Capsaicin is shown to help reduce hunger, increase metabolism, and in some, even have an anti-obesity effect.

    Sautéing Onions and Green Chiles in a Pan
    Sauté the onions, then chiles and garlic

    🔪 Instructions

    If you have questions about this vegan tofu scramble recipe, don't forget to check out our FAQ section at the bottom of this post.

    Step 1: wrap your brick of tofu in a clean tea towel and press it between two hard surfaces with a heavy object on top. Set that aside while you prepare the veggies.

    Step 2: heat some oil in a pan on medium-low. Then, add in the diced onion and sauté them for a few minutes, or until they’re starting to turn translucent.

    Sautéeing Vegetables and Seasonings
    Add in the tomatoes and seasonings

    Step 3: add in the serrano chile and garlic. Sauté for about a minute more, then add in the diced tomatoes, nutritional yeast, turmeric, and salt. Cook for another couple of minutes.

    Step 4: this is the fun part. Using your hands, crumble the tofu straight into the pan (you should end up with medium-size pieces).

    Vegan Huevos a la Mexicana With Refried Beans
    Enjoy your huevos a la Mexicana with beans and tortilla chips!

    Step 5: stir to coat the pieces of tofu in the seasonings and continue cooking until heated through. Taste and adjust the salt to your preference.

    Step 6: garnish your vegan tofu scramble with chopped cilantro and fresh serrano slices. For a heartier breakfast, serve your "huevos" with a side of refried beans, corn tortillas or chips, or queso fresco. Enjoy!

    🌡️ Storage

    We love this meal because it's super easy to whip together. But, if you don't eat it all or want to meal prep, follow these instructions to keep your huevos a la Mexicana fresh.

    Fridge

    Vegan tofu scramble will keep in your fridge for up to 3-4 days, which is one of the main reasons we like meal prepping this breakfast for the week ahead.

    Reheat

    This recipe tastes great cold, but if you want to reheat it, pan-fry the tofu mixture on low-medium for 2-3 minutes until heated. If you're feeling lazy, microwave it in 30-second bursts until warm.

    Vegan Huevos a la Mexicana Inside Corn Tortillas
    Enjoy your tofu scramble inside corn tortillas

    💭 Tips & variations

    Time to share our tips and tricks we learned while perfecting this Mexican tofu scramble recipe for you:

    • Press your tofu. For the optimal flavor and texture, make sure you press the tofu to remove excess water.
    • Don't forget the nooch. To achieve that umami flavor and color, nutritional yeast is needed in this recipe. Don't skip it!
    • Prep your veggies. Get everything ready before starting up your stove. Being prepared will make your cooking experience more enjoyable.
    • Mix up the chiles. If you don't have access to serranos, try jalapeños, habaneros, or poblanos instead!

    🍴 Tasting notes

    Vegan huevos a la Mexicana is going to be your new favorite breakfast. You won't miss the eggs one bit! It's:

    • Fresh
    • Spicy
    • Hearty
    • Umami
    • Nutritious

    If you try this vegan tofu scramble recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Vegan Huevos a la Mexicana

    Huevos a la Mexicana

    Mitch and Justine
    Transform huevos a la Mexicana into a hearty vegan breakfast. Fresh white onions, tomatoes, and serrano chiles create an authentic flavor profile. Serve this plant-based version of eggs with a side of refried beans and corn tortillas for a delicious way to start your day!
    5 from 5 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Brunch
    Cuisine Gluten-Free, Mexican, Vegan
    Servings 4 servings
    Calories 165 kcal

    Equipment

    • Chef knife
    • Cutting board
    • Skillet

    Ingredients
     

    US Customary - Metric
    • 1 ½ tablespoon neutral vegetable oil ($0.17)
    • ½ medium white onion, diced ($0.12)
    • 1-2 fresh serrano chiles, seeded and minced ($0.02)
    • 2 cloves garlic, minced ($0.08)
    • 2 large Roma tomatoes, diced ($0.32)
    • 3 tablespoon nutritional yeast ($0.72)
    • ¾ teaspoon turmeric ($0.02)
    • 2 teaspoon black or sea salt ($0.02)
    • 400 g firm tofu ($3.53)

    To serve optional

    • Cilantro
    • Refried beans
    • Corn tortillas
    • Tortilla chips
    • Queso fresco

    Instructions
     

    • First, wrap the brick of tofu in a clean tea towel and press it between 2 hard surfaces with a heavy object on top. Set aside while you prepare the veggies.
    • Heat the oil in a pan on medium-low. Then, add in diced onion and sauté for 2-3 minutes, or until they’re starting to turn translucent.
    • Next, add in the serrano chile and garlic. Sauté for 1 minute more, then add in the diced tomatoes, nutritional yeast, turmeric, and salt. Cook for another 1-2 minutes.
    • Using your hands, crumble the tofu straight into the pan (you should end up with medium-size pieces).
    • Stir to coat tofu pieces in the seasonings and continue cooking until heated through, about 2-4 minutes. Taste and adjust the salt to your preference.
    • Garnish your “eggs” with chopped cilantro and fresh serrano slices. For a heartier breakfast, serve this with a side of refried beans, corn tortillas or chips, or queso fresco. Enjoy!

    Video

    Notes

    • If you like spicy food, add in more serrano chiles and your favorite hot sauce.
    • If you don’t have access to black salt, don’t worry! Regular sea salt still works great.
    • Optional ingredients are not reflected in the price or calories of our recipes.
    • Nutritional information is a rough estimate.
    • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
    • All prices are in USD.

    Nutrition

    Serving: 1serving | Calories: 165kcal | Carbohydrates: 7.9g | Protein: 12.3g | Fat: 10g | Saturated Fat: 4.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6.5mg | Potassium: 222.3mg | Fiber: 2.9g | Sugar: 1.7g | Vitamin A: 261IU | Vitamin C: 5.9mg | Calcium: 134.7mg | Iron: 1.8mg
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    ♻️ Similar recipes

    For more tasty breakfast recipes, check out our:

    • Vegan Spanish omelette for another take on a vegan egg recipe made with chickpea flour.
    • Tofu scramble for a more Western version of this plant-based Mexican breakfast.
    • Mexican oatmeal to indulge in an unbelievably creamy, sweet, and nutritious breakfast.
    • Savoury lentil oatmeal if you want a hearty, healthy, and cheap recipe that's great for meal prep!
    • Chilaquiles verdes for a spicy Mexican breakfast featuring tangy tomatillos.

    💬 FAQ

    Which type of tofu works best for a tofu scramble?

    Firm or extra-firm tofu works best for tofu scramble recipes. We suggest pressing the block before crumbling it into your pan.

    Do I have to press tofu?

    You don't have to press tofu, but it's recommended so it better holds its shape and less water ends up in the pan. No one wants watery eggs!

    Do I need black salt for this tofu scramble?

    Black salt adds to the sulfurous eggy flavor that can't quite be emulated without it. But, if you don't have access to black salt, this recipe is still delicious with regular salt.

    More Vegan Breakfast Recipes

    • Vegan Granola
    • Vegan Baked Oatmeal
    • Vegan Biscuits & Gravy
    • Vegan Breakfast Casserole

    Reader Interactions

    Comments

    1. Amanda

      January 06, 2023 at 9:02 am

      5 stars
      This is one of my favorite tofu scramble recipes. It’s so easy to make and full of flavor. I love eating this as a taco or in a bolillo bread as a breakfast torta with all the toppings and garnishes. So delicious!!

      Reply
      • Mitch and Justine

        January 08, 2023 at 6:34 am

        Hey Amanda!

        That is so great to hear! We're happy you enjoy it!! Great serving ideas 🙂

        Reply
    2. Virgie

      July 07, 2021 at 10:17 am

      5 stars
      Delicious

      Reply
      • Broke Bank Vegan

        July 07, 2021 at 12:12 pm

        Thanks for the lovely comment! We are glad you enjoyed this recipe 🙂

        Reply

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    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 9 years, and we love to share feel-good plant-based recipes. Find out how a couple of RNs from Canada became full-time food bloggers! Tell me more →

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