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Tofu Scramble Recipe with Mild Taco Dust
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Tofu Scramble Recipe with Mild Taco Dust

Serves
2–3
Prep
10 mins
Cook
12–15 mins
This tofu scramble recipe cooks crumbled firm tofu with pepper, onion and Mild Taco Dust. Add a splash of water for tender curds, then finish with lime.

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 package (14 ounces / 400 g) firm tofu, drained
  • 1 tablespoon (15 ml) olive oil
  • 1/2 medium onion (75 g), finely diced
  • 1 red bell pepper (150 g), diced
  • 1 1/2 level teaspoons (7.5 ml) Mild Taco Desert Dust
  • 1/4 teaspoon ground turmeric, optional for color
  • 2 tablespoons (30 ml) water, plus more if needed
  • 1 tablespoon (15 ml) fresh lime juice

Directions

  1. Crumble the tofu. Drain tofu and pat the outside dry with a clean towel. Crumble with clean hands or a fork into irregular 1/2-inch curds. Do not press it until completely dry; some moisture keeps the scramble tender.
  2. Soften the vegetables. Warm oil in a medium nonstick or well-seasoned skillet over medium heat. Cook onion and pepper for 5–6 minutes, stirring often, until softened.
  3. Add the curds. Add crumbled tofu and cook for 3–4 minutes, gently turning until hot and some excess moisture has evaporated. Avoid breaking every piece into tiny crumbs.
  4. Season gently. Mix Mild Taco Dust, optional turmeric and water in a small cup. Pour over tofu and fold through. Cook over medium-low heat for 3–5 minutes until steaming hot and evenly seasoned, adding a teaspoon of water at a time if dry.
  5. Finish and serve. Take off the heat and fold in lime juice. Taste before adding more seasoning. Spoon onto plates or serve with toast or warm tortillas; add those separately to your meal as desired.
Desert Dust Mild Taco Seasoning 6 Pack

The Dust In This Recipe

Mild Taco Seasoning

$19.99

Make it with Mild Taco Desert Dust. Start with the amount listed, then taste before adding more.
  • Mild HeatFull taco flavor without a big hit of heat.
  • Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
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RECIPE TIPS & FAQS

SHOULD I USE FIRM OR EXTRA-FIRM TOFU?

Firm tofu gives softer curds in this recipe. Extra-firm works but may need a little more water. Silken tofu is much more delicate and will not keep the same loose scramble texture.

DO I NEED TO PRESS THE TOFU?

No long pressing step is needed. Drain and pat the outside dry, then crumble. Removing too much moisture can make the curds dry and rubbery during cooking.

DOES IT TASTE EXACTLY LIKE SCRAMBLED EGGS?

No. It is a seasoned tofu breakfast with peppers and onion. Turmeric adds color rather than an egg flavor, and the Dust gives it a taco-seasoned direction.

IS THE TURMERIC NECESSARY?

No. Leave it out if you do not want it. The scramble will be cream-colored to lightly tan from the seasoning instead of yellow; the cooking method stays the same.

CAN I ADD SPINACH?

A small handful of washed spinach can be folded in near the end until wilted. Let released water evaporate gently so the scramble stays soft rather than watery.

CAN I PUT IT IN A BREAKFAST BURRITO?

Yes. Let a serving stop steaming heavily, then use it with a warm tortilla and your other fillings. Avoid overfilling; firm tofu curds and diced vegetables take up more room than a smooth spread.

HOW DO I STORE AND REHEAT THE SCRAMBLE?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Add a small splash of water while reheating and fold gently to keep the curds from drying out.

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