Hola amiguitos! Today we’re going to learn how to cook up a spicy egg-free scramble which will have you screaming for “more, por favor” in no time. Before you skip to the recipe at the bottom of this post (cause I know you’re already hungry), I’d like to take a momento to thank my wonderful Mexican in-laws for being just awesome and preparing so many truly scrumptious meals for me. More veganised Mee-hi-kan recipes will be coming to Planet Plantastic pronto.
One staple British breakfast dish I used to cook regularly is scrambled eggs on toast. My husband was the one who introduced me to the Mexican version, or huevos revueltos, which typically includes red tomatoes and jalapeño peppers. This recipe is inspired by the Mexican-style scrambled eggs my husband used to cook for me. You can choose to make just a basic tofu scramble by emitting the additional ingredients, or you can experiment by adding other ingredients such as fresh baby spinach or fried mushrooms – both of which work great with this tofu mix. Although you probably won’t fool anyone that they are eating eggs, scrambled tofu is delicious in it’s own right. ¡Buen provecho!
I always keep a block of tofu in the pantry for those lazy Sundays when brunch comes a callin’. Crumbled firm tofu is a great replacement for scrambled eggs as it has a very similar texture. It’s just as convenient to make because it’s quick to whip up and requires very little cooking time. Kala namak salt (Indian black salt) gives the tofu the egg flavour due to its sulfur taste, and turmeric adds a realistic egg-like colour. I add various other herbs and spices for flavour, specifically oregano which is common in Mexican food. If you can get your hands on Mexican oregano, then bonus authentic points for you.
The prickly touch
I had my first taste of prickly pear (called nopales in Spanish) about ten years ago. Yep, that’s right, you can eat cactus leaves! They are low in calories and have an impressive nutritional profile providing many phytochemicals, fibre, antioxidants, vitamins, and minerals that promote good health. Nopales really should be on the superfood list in my opinion. They also taste great too, with a similar taste and crunch to green beans or bell pepper.
Outside of Mexico you’ll probably only be able to pick up jarred nopales in a specialist Latin American shop. If you do find a market that sells fresh leaves you’ll need to remove the spines and peel off the skin to get to the edible flesh. In this recipe, I use pre-cooked nopales leaves which are sold in a jar either whole or already chopped into strips or cubes. You might want to rinse them in water first to remove the slimy liquid. I personally just go ahead and use them directly from the jar as the slime is also nutritious.
If you’re lucky enough to find vegan chorizo-style sausage in the shops then it’s a great addition to this recipe. If you’re in Germany like me, then I recommend the vegan chorizo from DM drogerie markt (which is similar to Boots in the UK). If you can’t find it pre-made then you could make your own. I’ve made chorizo from wheat gluten (seitan) in the past and it turned out great. If you’re interested, you can find the recipe I used in the Viva Vegan recipe book. At a pinch, you could sub with other styles of vegan sausage instead.
Jalapeños is not pronounced Jelly-pee-nose
If you have no idea how to pronounce this word in the correct way here’s a handy Youtube video with the correct pronunciation :D. Once you’ve got the hang of how to say it, these cheeky chilli peppers will give your tastebuds something to talk about. Depending on your tolerance for spicy food, you may want to reduce the number of jalapeños you add in, but I put a good helping of chopped jalapeño peppers in (come on, they are not THAT spicy!). I like to sneak a bit of juice from the jar into the mix as well. The vinegar will add an extra tang to your final mixed-up masterpiece.
Salsa is everything
Aside from the nopales and jalapeños, chipotle sauce highlights the Mexican part of this recipe. Chipotle is a kind of chilli which has a smoky bbq taste and I highly recommend adding a few drops on top, especially if you want a bit more heat than the jalapeños provide. These days you should be able to find chipotle sauce alongside tabasco and other spicy sauces in most of the larger supermarket chains.
One super important thing that is missing (because I completely forgot about it when taking the photos for this recipe) is our pear-shaped friend, the avocado. No respectable Mexican would ever consider NOT adding fresh avocado on top, so apologies if I have offended anyone. If you really want to get your Mexican fully on, then you should also add a few drops of fresh lime juice, a sprig of fresh coriander and a dollop of cashew sour cream to the top – then eat it whilst wearing your finest sombrero.
So, there we have it. I hope you enjoy this egg-free Mexican scramble. Let me know if you try it out in the comments below. Muchísimas gracias y hasta pronto.
Mexican-style Tofu Scramble
- Frying pan
- 1 block firm tofu plain
- 2 tsp tumeric powder
- 1/2 tsp cayenne pepper
- 1 tsp black pepper freshly ground
- 1 1/2 tsp kala namak salt add more or less according to your taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp nutritional yeast
- 1 tbsp water
- 1 tbsp coconut oil or other neutral cooking oil such as sunflower oil
- 1/1 white onion
- 1 red tomato diced
- 10 Jalapeño pepper rings diced
- 4 leaves nopales (prickly pear) cubed
- 1 vegan chorizo sausage cubed (optional)
- 1 squeeze lime juice (to serve, optional)
- Chipotle sauce (to serve, optional)
- Crumble the tofu into a mixing bowl using your hands or a fork.
- Add the spices, herbs, pepper, salt, and nutritional yeast into the bowl. Use a fork to combine all ingredients well. Add a dash of water to help combine the mixture.
- In a large frying pan heat up a tablespoon of coconut oil. Fry the onion on a medium heat for 3 minutes until translucent then stir in the tomato pieces.
- Add the chorizo and fry for a further 5 minutes until the chorizo is starting to brown.
- Stir in the jalapeños and nopales and cook for 1 or 2 more minutes.
- Finally, add the tofu mixture and stir to combine. Cook for a few minutes until the mixture is hot throughout. Add a splash of water if it looks a bit dry.
- Serve on toast with a squeeze of lime and a few drops of chipotle sauce on top (the lime and sauce are optional but add even more of an authentic Mexican touch!)