From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Huevos a la Mexicana
(Vegan Mexican Tofu Scramble)
Make breakfasts, brunches and lunches more exciting and nutritious with the delicious Huevos a la Mexicana (vegan Mexican tofu scramble) recipe in this article!
Prep Time: 10 Mins | Cook Time: 10 Mins
Total Time: 20 Mins
Servings: Adjustable
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On Sundays, we crave fancy, mouthwatering restaurant-style breakfasts and brunches—and what better way to treat ourselves than delving into something as nutritious and delectable as the Huevos a la Mexicana (Mexican scrambled eggs)?
And did I mention it’s a vegan version? Yup, scrambled eggs without the eggs! 🐣
Table of Contents
Why This Recipe Works
A Party for Your Tastebuds
The recipe is a lot more than just delicious—it’s an entire flavour bomb. The crumbled tofu, seasoned with Cheeky Vegg, mimics the satisfying texture of scrambled eggs. The onions and green chillies offer a delightful savoury base, and the final sprinkle of fresh coriander adds a vibrant, citrusy touch to complete the tasteful profile.
A Winner for Health-Conscious Foodies
If you’re a health-conscious foodie looking for a symphony of flavour and nutrition, the Huevos a la Mexicana recipe is for you. Tofu, the key ingredient, is a fantastic source of plant-based protein, while the combo of different vegetables adds essential vitamins, minerals, and fibre to the well-balanced meal.
Low-Fat & Calorie-Controlled Goodness
The vegan Huevos a la Mexicana is the perfect example of how healthy and flavourful eating can go hand-in-hand. It is a low-fat, calorie-controlled recipe that shines when it comes to fat loss.
Being a virtually no-oil breakfast idea that uses tofu as its primary protein source, Mexican scrambled "eggs" are naturally lower in calories compared to traditional breakfast ideas. Not to forget, the high vegetable content promotes satiety—so you don’t have to worry about unnecessary snacking at the wrong hours.
Recipe Ingredient Notes
Wholemeal tortillas. This ingredient is the base of your scramble breakfast, brunch or lunch. Look for soft and pliable tortillas that don't tear easily when folded. You can substitute with other whole-wheat wraps or even large lettuce leaves.
Medium/firm tofu. Tofu acts as the protein base of your scramble, mimicking the texture of scrambled eggs. It's a good source of plant-based protein, iron, and calcium. Choose firm or medium-firm tofu for the best crumbly texture.
Cheeky Vegg seasoning. This adds a burst of flavour that mimics the savoury notes typically found in scrambled eggs. You can experiment with your own seasoning blend or use a store-bought vegan breakfast sausage crumble.
Medium onion (diced small). It will add a slight sweetness when cooked and caramelised. Opt for yellow or white onions for this recipe.
Green chilli (diced small) to add a spicy kick to the dish. If you don't like heat, omit it or use a milder pepper like poblano.
Tomatoes (diced small). They give the dish a pop of sweetness and acidity to balance the savoury elements. Go for fresh, ripe cherry tomatoes to enjoy the best flavour.
Spring onion (scallion). Chopped scallions introduce a fresh, bright bite at the end. The green parts offer a milder onion flavour, while the white bulb is slightly sharper. Chives can be used as a substitute.
Fresh coriander (cilantro). Though optional, the ingredient gives a refreshing, citrusy note to the dish. If you're not a fan, try fresh parsley instead!
Salt and pepper to taste.
How To Make The Huevos a la Mexicana Vegan Recipe
Prepare the tofu scramble base. Begin by draining your block of tofu. Wrap it in a clean paper towel and place something heavy on top to press out excess moisture. While the tofu rests, crumble it using a fork or your hands into bite-sized pieces.
In a separate bowl, toss the crumbled tofu with your Cheeky Vegg seasoning. Use a fork to gently mix and crumble the tofu further until it mimics the texture of scrambled eggs.
Sauté the veggies. Heat your pan over medium heat. No need for oil here! Add the diced onions. Cook for a minute or two to allow them to soften and become slightly translucent. Introduce the chopped green chilli and continue to cook for another minute.
Toss the tomatoes into a pan and cook for a few minutes. You can adjust the cooking time here depending on your preference. If you like your tomatoes to retain some of their shape and freshness, cook them for a shorter duration. For a softer, more integrated texture, let them cook for a few minutes longer.
Put together the scramble. Once the vegetables are ready, add the crumbled tofu mixture to the pan. Gently mix all the ingredients using a spatula, ensuring the tofu gets evenly coated with the vegetables. Cook for a few minutes, allowing the tofu to pick up some colour and become slightly browned.
Warm the tortillas. While the tofu scramble cooks, grab another pan and heat it over medium heat. Here, you'll dry-fry your wholemeal tortillas. Toast them for a minute or two on each side, just until they become warm and slightly pliable.
Serve and enjoy. Divide the prepared tofu scramble between your warmed tortillas. Garnish with fresh coriander (cilantro) or parsley for an extra pop of colour. Serve immediately and enjoy! 😋 💚
Variations, Ideas & Notes
Give your vegan Mexican tofu scramble a fun twist with unique variations and add-ons. Here are some ideas to try.
Swap the tortillas for large romaine lettuce leaves for a low-carb, lower-calorie
option.
Sauté diced red, yellow, or orange bell peppers with onions and chilli for a colourful and flavourful addition.
Substitute onion with shallots for a milder flavour.
Sprinkle nutritional yeast on the tofu mixture for a cheesy, nutty flavour and a good dose of extra B vitamins.
Mix in a teaspoon of smoked paprika to the Cheeky Vegg seasoning for a hint of smokiness.
Pro Tips For Vegan Huevos a la Mexicana
(Mexican Tofu Scramble)
Blend a portion of the crumbled tofu with a splash of water before mixing it with the seasoning. This creates a creamier texture.
Feel free to adjust the amount of chilli or chosen spice based on your heat preference.
Double the recipe to create a batch that will fuel your Mexican food cravings all week long—be it breakfast burritos, veggie wraps, or even a hearty vegan Spanish tortilla (frittata).
Store the leftover Mexican tofu scramble in the refrigerator for up to 5 days.
Frequently Asked Questions
Does tofu scramble help with weight loss?
Yes. The magic truly lies in the low-fat ingredients and cooking method. By dry-frying the onions and tortillas, I’ve eliminated the need for added oil—significantly reducing the overall fat content of the dish. This makes it perfect for those following a low-fat diet or looking to control their calorie intake for sustainable weight management.
How can I make this dish spicier?
Add extra green chilies, a pinch of cayenne pepper, or a splash of hot sauce for a spicier version.
Can I use silken tofu instead of firm tofu?
Firm or medium-firm tofu works best for a crumbly texture. Silken tofu will create a softer, creamier consistency.
What other veggies can I add?
Bell peppers, mushrooms, or spinach make great additions to boost flavor and nutrition.
How to serve Huevos a la Mexicana?
Apart from the traditional way of serving Mexican scrambled tofu with warm tortillas, here are a few other classic ways to serve the dish.
Use tostadas as a base for the Huevos a la Mexicana and top with a dollop of vegan
sour cream and sexy salsa.
Fill small corn tortillas with the scrambled tofu, salsa, chopped avocado, and a sprinkle of fresh coriander (cilantro).
Layer refried beans, scrambled tofu, and your favourite toppings on a plate.
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Final Words
Breakfasts don’t have to be bland—ditch your cereal bowl for the exciting Huevos a la Mexicana plant-based recipe to delight your dining table and cheer up your tastebuds!
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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