Tex Mex Tofu Scramble

This vibrant and flavorful dish is the perfect breakfast or brunch option, packed with colorful bell peppers, crispy fingerling potatoes, and the plant-based goodness of tofu. It’s a symphony of textures and flavors that will make your taste buds dance.

To create this delightful scramble, start by ensuring your tofu is nice and dry, allowing it to absorb all those wonderful spices. Sautéing the potatoes until they're golden brown adds a lovely crunch, while the bell peppers bring a burst of freshness and color to the mix. The secret to this dish lies in the aromatic blend of cumin and turmeric, infusing the scramble with a warm, earthy essence that's simply irresistible. Don’t forget the seasoning – a pinch of salt and pepper to elevate the flavors.

It’s quick, easy, and bursting with goodness – perfect for a leisurely weekend breakfast or a quick weekday brunch.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Snack

Servings

Ingredients

1 cup diced bell pepper
2 cups fingerling potatoes cut into fours
¼ of a block of firm tofu
2 tbsps sliced spring onion
1 tsp cumin
3 tsp turmeric
Salt and pepper
*optional add salsa

Instructions

First grab your tofu, pat dry with paper towels, and set aside.
Sauté the potatoes in olive oil or on a non-stick pan until they start to brown, then add the bell pepper and cook until they both reach your desired consistency.
Crumble your tofu onto the potatoes and peppers, add the turmeric and cumin.
Stir everything until well combined, then salt and pepper to taste.
Plate and top with the spring onions.
Now you are all set to enjoy a delicious meal!

Notes

Recipe Creator

Name: Susanna

Country: USA