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!
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 it?
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?).
Is this 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!
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!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
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.
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?
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.
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.
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.
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).
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!
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.
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.
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.
💭 Pro tips
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:
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!
Huevos a la Mexicana
- Chef knife
- Cutting board
- 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)
- 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.
- 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.
♻️ 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!
Firm or extra-firm tofu works best for tofu scramble recipes. We suggest pressing the block before crumbling it into your pan.
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!
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.