Mexican Morning Scramble


Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

Warm a large skillet over medium heat. Once hot, add 2 Tbsp olive oil and the onion and garlic. Add spices. 

In the meantime, use a fork to crumble the tofu into bite-sized pieces.

Sauté the tofu for 2 minutes, then season. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately on a bed of breakfast potatoes with cilantro, hot sauce, seasoned diced tomatoes, spring onions (on top) and guacamole on the side.


Recipe courtesy of Tom Riley


  • 1 C extra firm tofu
  • 2 Tbsp olive oil
  • 1/4 red onion, thinly sliced
  • 1/2 tsp sea salt
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric 
  • 1/2 tsp nutritional yeast
  • 1 clove garlic, minced

Serve with:

  • Diced tomatoes, seasoned with salt
  • Cilantro, chopped
  • Spring onions, chopped
  • Hot sauce
  • Breakfast potatoes
  • Guacamole