Vegan recipe

Vegan Tex Mex Tofu Scramble

Prep 10 mins
Cook 10 mins
Serves 4

With smoky chipotle and fragrant cumin, this quick and easy vegan tofu scramble is packed with veggies. It’s a truly satisfying main dish that can be served for breakfast, brunch, lunch or dinner.

Tofu Block Find out more


1 pack Cauldron Tofu Block 2 tbsp oil 1 onion, finely diced 1 red pepper, finely diced 1 tbsp chipotle paste 2 garlic cloves, minced 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp each salt and pepper 1/4 tsp smoked paprika 8 tortillas, grilled (15 cm) 2 avocados, halved, pitted, peeled and sliced 2 tomatoes, chopped 2 tbsp finely chopped fresh coriander 1 jalapeno, finely diced Lime wedges, for serving


  1. Drain and crumble the Cauldron Tofu Blocks. Heat the oil in a large skillet set over a medium heat.
  2. Cook the tofu, onion, red pepper, chipotle paste, garlic, cumin, turmeric, salt, pepper and smoked paprika for 5 to 8 minutes or until the tofu is brown and the veggies are tender.
  3. Serve the Tex Mex scramble in tortillas with the avocado, tomato, coriander and jalapenos.
  4. Serve with lime wedges.

Chef's tip

Drizzle with vegan sour cream or crumbled vegan cheese.