Tofu Scramble Tacos

Is it still brunch if it’s after noon?

This tofu scramble was fantastic. I have to admit I was a little skeptical but the flavor is perfection.
I get questions all the time about how I get enough plant powered protein. The trifecta of beans, tofu, and veggies has 18 grams of plant protein!!

Tofu Scramble Tacos

(serves 2)                                                                            (prep time – 20 total time – 30 minutes)



  • 8 ounces extra firm tofu
  • Olive oil
  • 1/4 red onion
  • 1/2 red pepper
  • 1/2 cup mushrooms
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin powder
  • 1/2 tsp chili powder
  • salt and pepper to taste

Serving (* indicates I used)

  • Corn tortilla*
  • Refried beans*
  • Siracha*
  • Salsa
  • Cilantro
  1. Pat tofu dry and roll in a clean, absorbent towel. Place something heavy on top for 15-25 minutes.
  2. While tofu is draining, add dry spices to a small bowl. Slice veggies. Then, warm a large skillet over medium heat.
  3. Once hot, add 2 Tbsp olive oil, onion, and red pepper. Season to taste with salt and pepper. Stir. Cook until softened – about 5 minutes.
  4. Add mushroom, season with a bit more salt and pepper (maybe some chili), and cook for 2 more minutes.
  5. While that’s cooking, crumble the tofu into bite-sized pieces.
  6. Move the veggies to one side of the pan and add the tofu. Add dry spice mix evenly over tofu. Stir immediately.
  7. Cook for another 5-7 minutes, stirring constantly so the bottom doesn’t stick to the pan. Done when tofu is slightly browned.
  8. Serve immediately on tortillas.

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3 thoughts on “Tofu Scramble Tacos

  1. Pingback: Welcome | Flavors of Living

  2. Hi there! Loving all of these great recipes:). O was wondering if you can let me know the brand of Tofu you use. My experiences with Tofu are usually when I’m getting the Mariano’s salad bar. I do like it… Just a bit intimidated at the store. There are so many brands.


    • Thanks so much Laurie!

      I was the Nasoya brand. I try to buy the “sprouted tofu plus” line they have. Sprouted tofu (and the extra vitamins d and K) make it easier for our bodies to absorb the calcium. Alos, just FYI – There’s different types of tofu as well! In general, silken tofu is used for things like smoothies or dips (thing you’d put in a blender or food processer) and firm or extra-firm tofu is used for stir-fries, tofu ‘egg’ scramble (things where the tofu still is reminiscent of tofu).

      Let me know if you have any more questions 🙂


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