Mexican tofu scramble

This Mexican tofu scramble is a great lunch or dinner. it’s fast, easy, full of protein and being vegan and gluten-free it’s perfect for anyone.

I made this dish for lunch and it was a hit for everyone that tried it. I hope you enjoy it too.


Serves 4 – Takes 15 minutes


  • 1 packet (300g) of extra firm tofu
  • 1 tin (420g) of red kidney beans (you can use black beans)
  • 1 zuchinni/corguette- chopped
  • 1 heaped tbsp tomato paste
  • 2-3 cloves of garlic- crushed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp paprika (I used smoked)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 1 tbsp garlic powder
  • 1/4 tbsp onion powder
  • 1 tbsp dried oregano
  • 1/2 tbsp chilli flakes (or based on your chilli tolerance)
  • 1-2 cups of water


  1. Heat oil on high in a non-stick pan
  2. Add garlic and cook until golden brown
  3. Add kidney beans and the zuchinni, cooking for a few minutes.
  4. Add all the spices and stir through the beans and zuchinni.
  5. Pat dry and roughly chop the tofu into small pieces. Add to the beans and zuchinni. As well as 1 cup of water.
  6. Stir mixture, add tomato paste, and cook until water evaporates. If needed, add more water to continue cooking the mixture and to add more flavour to the tofu scramble.

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