Fiesta Scrambled Tofu

Fiesta Scrambled Tofu

  • Servings: 4-6
  • Difficulty: Easy
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For all the savory breakfast lovers out there, here's a new treat! I made Culturally Confused Breakfast Tacos last weekend and directions for that delicious feast will be coming soon, but first you need to know how to make the Fiesta Scrambled Tofu! Scroll down to the bottom of the recipe for a sneak peek at the Culturally Confused Breakfast Tacos! 😉 A delicious recipe to brighten your day!!!

Recipe adopted from: Southwest Breakfast Tacos Another Tofu Recipe: Za’atar Scrambled Tofu


  • 1/4 c onion, diced
  • 1/3 c, green bell peppers, diced
  • 2/3 c mushrooms, diced
  • 3 small cloves garlic
  • 1 block extra firm tofu
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 tsp salt, or more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp curry powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric


  1. Open your package of tofu and drain the water.
  2. Wash and dice up onions, green bell peppers, mushrooms, and garlic.
  3. Heat a heavy nonstick pan to medium heat (if using a hard anodized pan you rarely have to use oil).
  4. When the pan is hot add diced vegetables and cook until soft. You may need to add a bit of water here and there if vegetables begin to stick. Add ALL seasonings, except for the turmeric (add that after the tofu to bring out the bright yellow color), stir together.
  5. When vegetables are soft and onions translucent crumble tofu into the pan and stir it up. Add turmeric and stir everything together.
  6. Taste, adjust seasonings as needed, and when hot serve with a drizzle of sriracha sauce!
  7. Serve with toast, hash browns or sweet potato fries, fruit, and fake’n bacon! This recipe is also GREAT in Breakfast Tacos (recipe coming soon)!




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