Mexican Tofu Scramble

Mexican Tofu Scramble

Rae Lee Cooper


8 Ounces extra firm tofu

2 Tablespoons Nutritional Yeast

1/4 Teaspoon salt

Juice of 1/2 lemon

1-2 Tablespoons cooking oil

1/2 Red onion, chopped

1/2 Red bell pepper, chopped

2-3 Cloves garlic minced

1 Jalapeno pepper, seeded and minced

1/2 Cup corn

3/4 Cup Pico de Gallo, (or salsa of your choice)



Fresh Lime





  1.  In a small bowl crumble tofu to the texture of scrambled eggs.  Add nutritional yeast, salt and lemon juice and set aside.
  2. In a large skillet heat oil over medium heat.  Add onions and sauté for 5 minutes stirring occasionally.  Add bell pepper, garlic, and jalapeno pepper and sauté for another 5 minutes until the bell pepper is tender.
  3. Stir in corn and crumbled tofu.  Heat all the way through, stirring occasionally.
  4. Remove from heat and stir in Pico de Gallo.
  5. Serve immediately with toppings of your choice. › Recipes


Easy Homemade Pico de Gallo



8 Roma tomatoes, diced

1/2 Cup red onion

1/2 Cup fresh cilantro, chopped

1 Small Jalapeno pepper, veins and seeds removed, diced

1/2 Teaspoon Lime juice, to taste

Salt to taste



Combine tomatoes, onion, cilantro and Jalapeno in a bowl.  Season with salt and add lime juice to taste. Top on your favorite Mexican food or serve with chips.  Best eaten fresh, within 12 hours of making.  Store in the fridge.  Makes about 4 cups.