Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Mexican Scrambled Tofu

Photograph by Alejandra Graf

Chiles are a huge staple in Mexican food. You can find them in appetizers, entrées and even desserts. Poblano peppers are one of the most common chiles in Mexico and best known for being used to make chiles rellenos. This dark green, sturdy chile has thick walls and are mildly hot and have a rich flavor. If you prefer less heat, you can remove the veins and seeds. The rich flavor, with or without heat, goes well with anything — even tofu.

RELATED: Chiles Rellenos Baked in Pastry Dough

I've learned to love and to look at tofu as a white canvas. Tofu on its own doesn't have that much flavor, but it has the power to absorb whatever it's cooked with. It also has great consistency and can be prepared in many different ways. I'm amazed that this ingredient from Asian cuisines has found its way into Mexican cuisine. I'm pretty sure it's because of its health benefits and its versatility. Although tofu was previously thought of as hippie vegetarian food, you can find tofu in a lot of homes and health lovers' pantries today.

In this recipe, tofu replaces the egg to give us a well-rounded, Mexican-flavored breakfast tacos. Black beans, steamed spinach, avocado slices and any type of salsa are a great way to garnish.

Love this? Follow us on Pinterest!

RECIPE: Mexican Scrambled Tofu

Yields 4 servings

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes


  • 2 tablespoons of neutral tasting oil, such as safflower or avocado
  • 1 16-ounce package of extra firm tofu
  • 1 poblano pepper, julienned and seeded
  • 1/2 cup white onion, chopped
  • 1/2 cup of corn kernels
  • 1 teaspoon coarse sea salt
  • freshly ground black pepper
  • 8 corn tortillas, for serving


  1. Place tofu on a plate lined with paper towels for the liquid to be absorbed. Remove from paper towels and crumble with your hands.

  2. Heat a nonstick skillet and add the two tablespoons of neutral tasting oil.

  3. Add the julienned poblano pepper and leave it there for five minutes or until it begins to brown. And the onion and move constantly to prevent it from burning.

  4. Add the tofu and corn, and season with salt and pepper. Leave for 10 to 15 minutes or until all the moisture from the tofu has evaporated.

  5. Serve in corn tortillas to make tacos and garnish as desired.

Love this? Follow us on Pinterest!

Photograph by Alejandra Graf

RELATED: Mexican Minestrone Soup

Share this recipe on Facebook?

More from food