Mexican Tofu Scramble

YA’LL! After making this Mexican Tofu Scramble, I was so excited to share this dish with you! It was soooo good! What inspired this recipe was a meal that I had at Busboys and Poets while visiting in D.C. (here). After eating here, I knew that this was something I could recreate in my own kitchen, so that’s exactly what I did!

I think it goes without saying that I would definitely make this Mexican Tofu Scramble again. It was so super filling and savory. Can’t wait to make it again!

Mexican Tofu Scramble

Mexican Tofu Scramble

Course Breakfast
Cuisine American, Mexican
Servings 2


  • 1/2 Package extra firm tofu
  • 1/4 Sliced avocado
  • 1/4 Diced tomato
  • 1/4 Diced Red Pepper
  • 1/4 Diced Yellow Pepper
  • 1/4 Diced Green Pepper
  • Vegan cheese (to taste)
  • Black Beans (optional)
  • 2 tbsp Nutritional Yeast
  • 2 tsp Ground Turmeric
  • 1/2 tsp Salt
  • Tortillas


  • Remove your tofu from its packaging and set it over 2-3 folded paper towels in a dish. Place 2-3 more folded paper towels on top and a heavy heavy object over it such as an iron skillet to help drain the water for 15-20 minutes
  • While the tofu is draining, chop your veggies
  • Now that your tofu is drained, smash the tofu with a fork to resemble scrambled eggs
  • Add the tofu to a medium oiled pan along with the peppers and tomato. Stir well
  • Add in the seasonings and stir well. Continue to cook for 5-7 minutes
  • Once your tofu is finished cooking, begin putting together your burrito. Layer the scramble with a few spoonfuls of black beans, sliced avocado, and vegan cheese on top of your tortilla. Wrap it up and enjoy!

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