Vegan Ovos Mexidos
Elevate your breakfast game with this flavorful and protein-packed Vegan Ovos Mexidos, a plant-based twist on the classic scrambled eggs. Made with crumbled extra-firm tofu, this recipe is infused with vibrant spices like turmeric, smoked paprika, and the unique umami of black salt (kala namak) to mimic the rich eggy taste. Nutritional yeast adds a cheesy depth, while sautéed onion, garlic, and juicy cherry tomatoes bring layers of flavor and texture. Finished with fresh cilantro and scallions for a pop of freshness, this quick and easy dish is ready in just 30 minutes and pairs perfectly with toast, wraps, or a crisp side salad. Whether you’re vegan or simply looking for a healthy, dairy-free breakfast option, this recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black salt (kala namak)
- 0.25 teaspoon regular salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
- 10 pieces cherry tomatoes, halved
- 2 stalks scallions, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by pressing the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top. Let it press for about 10 minutes.
Once the tofu is pressed, crumble it into small pieces using your hands or a fork. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the turmeric powder, smoked paprika, black salt, regular salt, and black pepper. Cook for an additional 30 seconds to bloom the spices.
Add the crumbled tofu to the skillet. Stir well to combine with the spices and onion mixture.
Sprinkle the nutritional yeast over the tofu mixture and add the water. Stir to distribute evenly and cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften but still hold their shape.
Remove the skillet from heat. Stir in the chopped scallions and fresh cilantro.
Taste and adjust seasoning as needed. Serve warm with your choice of toast or a side salad.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 10.2 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2822 mg | 217% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
