Hello, my little chickpeas!
(I was trying something new there with “chickpeas”. I don’t think it quite works. I’ll keep calling you weird things until something sticks.)
Today I am bringing you my most recent food obsession: tofu scramble!
BUT with a Delaney twist… TEX MEX TOFU SCRAMBLE.
I know, I’m pumped too.
If you are plant-based or vegan, you have most likely seen a million different “tofu scramble” recipes out there. I was plant based for nearly 9 months before I finally decided to jump on this train and see what all of the fuss was about. However, once I jumped on the train, I realized that not all tofu scrambles are created equal. Stick with me.
The main reason that it took me a while to jump on this homemade-scramble train is that I had previously tried the signature “tofu scramble” at a few different vegan restaurants, and honestly I was never blown away. But I eventually decided that I should try making it at home, because sometimes (often) homemade makes all the difference! I played with multiple recipes and eventually started creating my own, coming to the conclusion that it was SO much better homemade because I could alter the seasonings and flavors to my heart’s content!
Speaking of seasonings and flavors, these really are what make or break a good tofu scramble. Think about it. Tofu on its own… doesn’t have any flavor. You have to add some fun stuff to it to make it taste delicious, otherwise it’s just kind of bland! But with the right ingredients, it can truly be delicious!
As with most “veganized” things, you can’t expect it to taste 100% like the “real” thing. Tofu and eggs simply aren’t the same thing. They never will be. Throw that thought out the window right now. BUT if you can go into this just thinking of it as a yummy dish that is inspired by scrambled eggs, then I think you’ll be pleasantly surprised. The light “fluffiness” of the tofu does a decent job at mimicking the texture of eggs, and you can throw delicious veggies into it and serve it up in whatever way you would serve regular scrambled eggs!
After playing with a bunch of different versions of this I eventually landed on this Tex Mex Tofu Scramble! With Tex Mex inspired flavors, black beans, and a whole lot of veggies, you can’t go wrong. Because of the Tex Mex flavors this works BEAUTIFULLY with some salsa or pico in a breakfast burrito! But you can of course serve it in whatever way you’d like 😉 Happy cooking!
For the most part, this recipe uses pretty straight-forward ingredients! The only kind of “weird” thing might be the kala namak black salt – though you could use regular salt if you’d like! Continue reading to learn more about why I prefer to use this specific type of salt when I can 🙂
- Cherry tomato, onion, & bell pepper – necessary veggies to add to any Tex Mex-inspired dish!
- Jalapeno – because it wouldn’t be Tex Mex without some pop! But of course you can leave this out if you don’t like the pop, or add more if you’re feeling crazy 😉
- Spinach – Might as well sneak some greens in here!
- Black beans – this really sets this scramble apart from others because they’re just a fun and somewhat unique addition! If you don’t have black beans on hand I’m sure you could use whatever bean your heart desires.
- Turmeric – this is a delicious nutrient-rich spice and it also gives our tofu a nice yellow “egg” color!
- Taco seasoning – for that Tex Mex flare! If you don’t have taco seasoning on hand you could also replace this with a bit of paprika and/or cumin.
- Kala Namak Black Salt – Also called “Indian black salt”, this is the one somewhat strange ingredient that you might have to search for. I found it on amazon (link to the brand I use is in the recipe notes) and I know that a lot of health food stores have it as well. I have made this recipe with regular salt and it is still delicious, so you can absolutely still enjoy this scramble without the fancy salt! However, if you’re able to get your hands on kala namak black salt, it really does step up the flavor game. Due to its sulfur content, this particular type of salt has a very distinct flavor that is egg-like, making it perfect for this recipe! Plus, it contains TONS of great minerals, so win-win!
How to Make Tex Mex Scramble
Here are the simplified instructions so you know what you’re getting yourself into! As usual, this recipe is relatively simple and doesn’t require any crazy chef skills. Keep scrolling for the full recipe!
- Sautee the onion and garlic
- Add some more veg
- Crumble up some tofu and throw it in
- Add black beans and a lot of spices
- Finish it off with spinach and tomato
- Throw on some toppings of choice, if desired
Tips & Tricks
- My favorite way to enjoy this recipe is in a breakfast burrito! In my house we like to throw this scramble into a tortilla with some roasted diced potatoes and some pico or salsa, and it’s so good! (Another great addition to this breakfast burrito is the Creamy Cilantro Dressing from my free ebook!) A breakfast burrito is also a great way to serve this scramble to someone who is newer to the plantbased lifestyle – combining the scramble with other yummy ingredients that compliment it well may make it less “obvious” that it’s tofu instead of eggs.
- When draining the tofu, don’t stress too much about getting it *completely* dry. I don’t have an actual tofu press so mine is never 100% dry, and it’s totally fine! Get as much water out as you can, but don’t stress if it isn’t perfect – once you cook it up the excess water will evaporate as needed.
- I like using hard or firm tofu for this recipe, but there are other scramble recipes out there that use soft or silken tofu. I personally enjoy the texture of the firm tofu much more, but if you are a “runny eggs” person, you may enjoy a softer version – so feel free to play with this if you wish!
- You may notice that the “prep time” listed for this recipe is 30 minutes – this is the time it takes to press the tofu. You could use theses 30 minutes to chop your veggies if needed, or you can press the tofu the night before so that it’s quicker to whip up your breakfast in the morning!
Tex Mex Tofu ScrambleCourse: BreakfastCuisine: Tex MexDifficulty: Easy
1 small onion, diced
3 cloves of garlic, minced
1/2 red bell pepper, diced
1-2 jalapeños, finely chopped
1 (16 oz) package of hard tofu
1 cup cooked or canned black beans
3 tsp tamari
1 tsp lime juice
2 Tbsp nutritional yeast
1/2 tsp turmeric
1/4 tsp kala namak black salt*
1/2 tsp taco seasoning*
1/3 cups cherry tomatoes, quartered (or 1 red tomato, diced)
Large handful of spinach
- Optional toppings
Pico or salsa
- To remove excess water from the tofu, open your packaged tofu and drain out as much water as you can. Place the tofu between a few paper towels or clean dishcloths and place a somewhat heavy item (such as a cookbook or a plate) on top. You could also use a tofu press here if you have one. Allow the tofu to sit for about 30 minutes.*
Wait for the tofu to be done or close to done before moving onto step 2, because you’ll have to throw it in the pan relatively quickly once you get started with the next step!
- Heat a large pan over medium heat and add a bit of water, just enough so the onions won’t stick. Throw in your diced onion and garlic and cook for 2-3 minutes. Add your diced bell pepper and jalapeño, and continue to cook for another 3 minutes, stirring occasionally. Add small amounts of water as necessary to prevent sticking.
- Use your hands to crumble your pressed tofu into the pan – you can make the crumbles as big or as small as you’d like.
- Add your black beans, tamari, lime juice, nutritional yeast, turmeric, kala namak black salt, and taco seasoning. Cook until beans are heated through, another 2-3 minutes.
- Lastly, throw in your tomatoes and spinach. Cook until spinach is mostly wilted.
- Remove from heat and serve however you desire with optional toppings!
- Kala namak black salt: regular salt will also work here, but the kala namak black salt will give your scramble a bit more of an “egg” flavor. You can read more about this in the “ingredients” section of this blog post. I use this brand from amazon (not sponsored, just love the product).
- Taco seasoning: if you don’t have this on hand, you could also use a combination of paprika and/or cumin.
- Pressing the tofu: We want to remove most of the excess water from the tofu, but it doesn’t have to be 100% dry – so don’t stress if it is still a tad bit damp!