Mexican Country Tofu Scramble

Ay Caramba! This is currently my favorite breakfast item. Its fairly quick to make (about 20 minutes) and will definitely satisfy you if you’re hungry. It is surprisingly light, however. This is a variation on my normal tofu scramble, but the difference is enough to warrant its own entry.

This time I used silken tofu instead of extra firm (thought I had some in the fridge but I was wrong). I was apprehensive but it actually turned out great. The key to making this recipe awesome is…..the gravy! My grandmother is a gravy master, and she was nice enough to teach me a while back. Its pretty easy, you just have to be careful when mixing the flour and the hot bouillon water, or else you’ll end up making dumplings instead of gravy (I know from experience).

The Scramble

  • 1/3 block silken tofu (full block if you are cooking for more people, or if you have a REALLY big appetite)
  • 1/4 onion, diced (again, 1/2 onion for more than one person)
  • 1/2 tsp turmeric (this is what gives it the yellow color)
  • 1 tablespoon soy sauce, or I use Bragg’s Liquid Aminos
  • curry powder, seasoned to taste
  • garlic powder, seasoned to taste

Added to this affair is a Tofurky chipotle breakfast link, chopped up and mixed with the scramble, and because I love spicy, I add a few shakes of Tapatio hot sauce and Tabasco. Also, can’t go without the smoky tempeh bacon!

The Gravy

  • 1/2 or 1 cube of vegetable bouillon
  • 2 cups water
  • 3-5 tablespoons flour


  • Start off with 1 cup of water and the bouillon in a pot, and bring to a boil so that the bouillon dissolves; once dissolved, bring the heat down to medium
  • Pour 1/2 cup water into a measure cup and add about 2 tablespoons of flour
  • Whisk the flour and water until its evenly mixed, and slowly pour into the hot bouillon water, stirring as you do this
  • I usually add another tablespoon or two of flour mixed with another 1/2 cup of water at this point, and this is the part where you can decide how thick you want your gravy to be

Let it simmer while you cook your scramble and you are ready for one seriously hearty meal….yee haw!


4 Responses to “Mexican Country Tofu Scramble”

  1. Ooh, a “secret” family gravy recipe; thanks for sharing! Minus the onion and aside from the fact that I haven’t made a tofu scramble since I first became vegetarian nearly 10 years ago, this looks good!

  2. Onions….they’re just so…..excellent!

    I think I mentioned this recipe to you when we were at Juliano’s Raw. Speaking of raw…..I was craving a chocolate supreme raw shake from 118 degrees in the worst way on Saturday but I resisted 🙂

  3. This looks very good! Thanks for sharing a family recipe!


  4. […] You can cook it up and let it simmer while you do the rest.  My gravy recipe can be found on this […]

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