Easiest Vegan Breakfast: Tofu Scramble with Roasted Anaheim Peppers on Flour Tortilla
This is my easy silken tofu scramble with roasted Anaheim peppers served on a warm flour tortilla. If you’re like me, and need an easy breakfast that’s full of protein and requires minimal brain effort, this is a great choice.
I shared a photo on my Instagram stories a few days ago, and people requested that I share the recipe. So here it is!
Why You’ll Love This Easy Vegan Breakfast
• It requires minimal effort, so perfect for those of us that aren’t morning people.
• The ingredients are all kitchen staples in a plant-based home.
• Tofu is a good source of protein, iron, and calcium.
• If you have silken tofu that needs using up, this is a great way to do so.
• This recipe is budget friendly!
Easy Silken Tofu Scramble Ingredients
Silken Tofu: This type of tofu makes a great substitute for eggs. I like to use the shelf stable type. You can find it just about anywhere, here’s the one I buy on Amazon.
Roasted Chile Verde: I use whatever green chile I have on hand. Usually I roast extra when I make rajas or chiles rellenos, so I can have them in scrambles. Today I used roasted Anaheim peppers.
Vegan Butter: I love Miyoko’s vegan butter but I can no longer find it, so I’ve been using Country Crock Plant Butter with Olive Oil. Use your favorite brand.
Spices: I keep it simple and use garlic powder, onion powder, ground turmeric, salt, ground black pepper, nutritional yeast, and Kala Namak or black salt for that “eggy” taste. Adapt to your personal taste.
Flour Tortillas: Use homemade or store-bought.
Extras: I like to smear smashed avocado on the tortilla before adding the tofu scramble. Additionally if I already have salsa made, then I’ll use it to top the scramble.
How to Make This Easy Tofu Scramble
1. Prepare The Peppers: You can use canned, frozen, store-bought, or homemade roasted peppers. Just make sure they are ready to use by removing the skin, seeds and stem, and chopping into small pieces.
2. Crumble The Tofu: Drain the tofu, measure out the amount needed, then use a fork to smash and crumble it.
3. Cook The Scramble: Heat the skillet and once warm add the butter and allow to melt. Add the chopped pepper and cook for a few minutes. Add the crumbled tofu, sprinkle in the spices, and sauté for 5 minutes, turn off heat and set aside.
4. Warm The Tortilla: Warm the tortilla on a hot comal or skillet, or directly on the stove flame, or microwave.
5. Serve: Smash a little bit of avocado onto one half of the warm tortilla. Add the tofu scramble and top with salsa or sliced avocado and serve.
How to Serve
I eat this easy silken tofu scramble for breakfast, lunch, or dinner. Really whenever the craving strikes.
To add more protein to the meal you serve with either refried beans or frijoles negros.
It pairs well with chopped fresh seasonal fruit and a warm cup of cafe con leche. Occasionally when I have the energy to make a chocolate caliente or have leftover champurrado, I drink that instead.
Meal Prepping, Storing, and Reheating
Tofu scrambles make great meals for meal prepping. You can triple or quadruple this recipe to eat throughout the week.
To store, first allow to come to room temperature then place in an airtight container in the refrigerator for up to 4 to 5 days.
I do not recommend freezing because tofu’s texture changes dramatically.
To reheat you can do so on the stovetop in a skillet for a few minutes. You can add a little oil to prevent sticking.
This tofu scramble microwaves just fine. Heat it for a minute or two.
More Mexican Silken Tofu Breakfast Recipes
- Huevos a la Mexicana: Scramble with tomato, onion, and green chile.
- Huevos con Jamon: Mexican ham and eggs.
- Papas con Huevo: Potatoes and scrambled eggs.
- Vegan Huevos con Chorizo: Vegetarian chorizo with eggs.
- Migas: Crispy flour tortillas coated in scrambled egg.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Tofu Scramble with Roasted Anaheim Peppers on Flour Tortilla
Ingredients
- 5 oz or 154gm extra firm silken tofu drained and crumbled
- 1 large roasted Anaheim pepper peeled, deseeded and roughly chopped*
- 1 Tablespoon vegan butter or olive oil
- ¼ teaspoon garlic powder adjust to taste
- ¼ teaspoon onion powder adjust to taste
- ⅛ teaspoon ground turmeric adjust to taste
- ¼ teaspoon nutritional yeast adjust to taste
- pinch salt adjust to taste
- pinch ground black pepper adjust to taste
- ⅛ teaspoon black salt adjust to taste
- 1 large flour tortilla
- ½ medium avocado
- salsa of choice
Instructions
- Remove the charred skin, seeds and stem from the roasted pepper. Roughly chop into small pieces.
- Drain the tofu, measure out the amount needed, then use a fork to smash and crumble it.
- Heat the skillet and once warm add the butter and allow to melt.
- Add the chopped pepper and cook for a few minutes. Then add the crumbled tofu, sprinkle in the spices, and sauté for 5 minutes, turn off heat and set aside.
- Warm the tortilla on a hot comal or skillet, or directly on the stove flame, or microwave.
- Smash a little bit of avocado onto one half of the warm tortilla. Add the tofu scramble and top with salsa or sliced avocado.
- Serve right away and enjoy!
Recipe Notes & Pro Tips
Nutrition
(Please notice that this article contains Amazon affiliate links, which may earn us a small commission if you make a purchase through them. Your support helps us continue to provide valuable content.)
More Recipes Using Flour Tortillas
Check out this delicious roundup for great ideas to use up those flour tortillas in your kitchen.
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
