Huevos a la Mexicana (Mexican Style Tofu Scramble Breakfast)
Huevos a la mexicana are Mexican style eggs made with tomato, onion, and green chile. This is a classic scrambled eggs Mexican breakfast delicious way to start your day – plus you can make it vegetarian with eggs or vegan with tofu!
Huevos a la Mexicana
Hola amigos! If you crave a delicious, wholesome breakfast with a Mexican touch to get a good start your day then you’re in for a treat.
Today, I’m going to share with you how to make “Huevos a la Mexicana,” a classic Mexican breakfast dish that’s bursting with flavors reminiscent of the colors of the Mexican flag.
One of the best things about this flavorful breakfast is that the traditional recipe is vegetarian but you can easily make it vegan without missing out on this mouthwatering dish or traditional Mexican flavors.
Huevos a la mexicana, translates to “Mexican-style eggs” and it’s a beloved breakfast dish that embodies the essence of Mexican cuisine. It’s a hearty egg dish made with scrambled eggs, tomatoes, onions, and chili peppers. Traditionally served with warm tortillas, refried black beans or pinto beans, and salsa of your choice.
Other names you may see for this dish is “huevos revueltos a la mexicana” or Mexican style scrambled eggs. Remember that in Mexican dishes when the term “a la mexicana” is used it’s meant that ingredients represent the colors of the Mexican flag: green chiles, white onion, and red tomatoes.
Huevos a la mexicana is a traditional Mexican breakfast that’s a perfect way to kickstart your day with a protein-packed, flavorful meal – whether you make it with eggs or with tofu!
Traditional Huevos a la Mexican Ingredients
Before we dive into the tofu version, let’s take a look at the classic ingredients for Huevos a la Mexicana, which happens to be vegetarian:
- Fresh Eggs: The star of the show, the main ingredients, which provide the protein and that delightful creamy texture.
- Chile Serrano or Jalapeño Peppers: These give the dish a little kick, you can adjust the quantity to your spice preference.
- White Onion: For a mild, sweet onion flavor that complements the eggs.
- Roma Tomatoes: These add a burst of freshness and vibrant color to the dish.
- Olive Oil: You can use vegetable oil or butter instead.
- Salt: To enhance the flavors.
- For Serving: Warm corn tortillas or flour tortillas, refried beans, and salsa of choice.
Tofu Huevos a la Mexicana or Mexican Style Tofu Scramble Ingredients
For a vegan twist we will create a tofu-based version of Huevos a la Mexicana that’s just as satisfying, but healthier. Here’s what you’ll need:
- Tofu: Our plant-based alternative for eggs, packed with nutrition this sis a good source of protein. I like to use silken firm tofu but you can also use regular medium or firm tofu.
- Serrano Chile or Jalapeño Peppers: Spice it up with either of these fiery chile options. Remember jalapeno peppers are milder than serrano peppers.
- White Onion: A must to represent the white color of the flag.
- Roma Tomatoes: Essential for that fresh burst of flavor.
- Olive Oil: My trusty cooking oil of choice, but vegetable oil or vegan butter work great too.
- Black Salt: Also known as Kala namak, this black salt yields a slight sulfur like taste that give tofu that “eggy” taste. You can skip if you’d like or don’t have it.
- Turmeric Powder: Besides the nutritional benefits, turmeric helps give a yellow color to the tofu to better resemble scrambled egg.
- Salt and Black Pepper: To round up the seasonings and flavors.
- For Serving: Warm corn tortillas or vegan flour tortillas, vegan frijoles refritos, and salsa of choice. You could also sprinkle with vegan queso cotija.
- Nutritional Yeast: This is optional, I like adding it for the flavor and added nutritional benefits.
I personally prefer to use silken tofu when I’m making tofu scrambles. The reason is that the wetter texture reminds me more of scrambled eggs. You can use your favorite type of tofu.
How to Make Huevos a la Mexicana
For both versions, the cooking process is quite similar. Here’s how to prepare this mouthwatering breakfast:
- Preparation: Dice your tomatoes, onions, and chilies. For tofu, crumble it to resemble scrambled eggs.
- Heat the Pan: In a skillet over medium heat, add a splash of olive oil.
- Sauté the Ingredients: Add the diced vegetables and cook until they soften. Season with a pinch of salt.
- Scramble the Eggs (or Tofu): For the vegetarian version, whisk your eggs and pour and pour the beaten eggs into the pan. For the vegan version, add the crumbled tofu and spices and mix into the vegetables.
- Cook Until Done: Stir occasionally, and cook until the eggs are set. For the tofu, cook until some of the liquid has evaporated.
How to Serve Huevos a la Mexicana
Now for the fun part – assembling and eating your breakfast, actually you can enjoy this la mexicana recipe for any meal at any time of day.
For both versions, serve your huevos a la mexicana with warm tortillas – either corn or flour. This is a classic in Mexican food that serves as an accompaniment to scoop up every delicious bite.
You can also add these optional toppings: salsa casera or homemade salsa or your favorite salsa. One of my favorite ways to enjoy this breakfast is by serving with some refried beans and avocado slices on the side.
For the vegan tofu scramble you could also top with some homemade vegan queso cotija. For the vegetarian huevos a la mexican you could try my homemade queso fresco recipe.
So while I normally eat this delicious Mexican breakfast with the previously mentioned foods, one of my other favorite way to eat this is in burritos – amigos it makes the ultimate breakfast burrito filling.
I spread some refried beans on the flour tortilla, layer on the tofu huevo scramble, then grab a little cheese, some sliced avocado, chopped green onions, then a generous amount homemade salsa verde. It’s so incredibly flavorful and I will eat this any time of the day – specially when I meal prep huevos a la mexicana so it’s just a matter of a couple of minutes of warming and assembling the burrito.
Another delicious way to enjoy vegan huevos a la mexicana is as a filling for gorditas. It makes a delicious breakfast and hearty meal.
How to Store Leftovers & How to Reheat
Allow any leftovers to come to room temperature then store in an airtight container in the refrigerator. The eggs will stay fresh for a couple of days and the tofu will keep for up to 5 days in the refrigerator. I don’t recommend freeze of either versions.
To reheat you can do so on a non-stick pan on the stove for a couple of minutes. Or you can microwave for a minute.
Other Traditional Egg-based Mexican Recipes
Egg based dishes are quite popular in Mexican cuisine. Below are just a few examples, there are lots of Mexican egg dishes. I’ll be sharing vegan versions of everything, eventually!
- Papas con Huevo: Mexican potatoes and eggs is a classic egg dish.
- Huevos Rancheros: Ranch-style eggs that are sunny side up eggs served on a corn tortillas and bathe in a tomato sauce.
- Huevos Motuleños: This is a specialty of the Yucatan Peninsula and it’s a fried tortilla slathered with refried black beans, a fried eggs, chopped ham, peas, drizzled with a rich tomato sauce. It’s served with fried plantains.
- Huevos Divorciados: Divorced eggs are two fried eggs served on a tortilla, one has green salsa and the other red salsa.
- Huevos Revueltos con Jamon: These are scrambled eggs with ham. I have a vegan version already on the blog.
- Huevos con Salcicha: Scrambled eggs with sliced hot dog. You can check out my recipe here on the blog, to make it vegan swap egg for silken tofu.
- Huevos Ahogados: Drowned eggs are poached eggs in a tomato sauce.
Huevos a la Mexicana Recipe
Huevos a la Mexicana is a classic Mexican breakfast dish that’s easy to make and bursting with flavor. Whether you go for the traditional egg version or opt for a vegan twist with tofu, you’re in for a delightful culinary adventure.
Whether you’re savoring them with a side of refried beans or turning them into breakfast tacos, Huevos a la Mexicana is a crowd-pleaser that’ll have everyone will love. Ok amigos, check out the recipe card below and as always don’t forget to leave a comment and rating lettign me know how you liked this Mexican tofu scramble recipe.
Buen provecho!
Huevos a la Mexicana (Mexican Style Tofu Scramble Breakfast)
Ingredients
- 12 oz silken tofu extra firm or medium regular tofu, drained and crumbled
- 1 whole serrano chile or jalapeño peppers stem removed, seeded and finely chopped
- ½ cup white onion finely chopped
- 1 large roma tomato chopped
- 2 teaspoons olive oil or vegetable oil or vegan butter
- ¼ teaspoon black salt
- ⅛ to ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ to 1 teaspoon nutritional yeast optional
Instructions
- Dice your tomatoes, onions, and chilies. For tofu, crumble it to resemble scrambled eggs.
- In a skillet over medium heat, add a splash of olive oil.
- Add the diced vegetables and cook until they soften. Season with a pinch of salt.
- Scramble the Eggs (or Tofu): For the vegetarian version, whisk your eggs and pour and pour the beaten eggs into the pan. For the vegan version, add the crumbled tofu and spices and mix into the vegetables.
- Stir occasionally, and cook until the eggs are set. For the tofu, cook until some of the liquid has evaporated.
Notes
Nutrition
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
