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!
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
To Make Huevos a la Mexican with Eggs: Replace the tofu with 3 large eggs. Don't use the black salt or turmeric powder and nutritional yeast is optional. For Serving: Warm corn tortillas or vegan flour tortillas, vegan frijoles refritos, and salsa of choice. You could also sprinkle with vegan queso cotija.Please Note: That the nutritional information given is for the tofu versions using silken extra firm tofu. Additionally it doesn't include any side dishes or accompaniments.