Fajita Tofu Scramble is a flavorful and protein packed start to your day! Just a few simple ingredients and 15 minutes until breakfast is served!
I’m back! It’s been 4 weeks since my last post. In that time I have hosted my first Christmas dinner, visited my in laws in California, and taken my 2 kids under 5 to a fancy resort in Mexico where they were the only kids for miles! I’m not kidding, just adults, swanky margaritas….and my two little wild children!
^^^ You might be a mom of boys if….you find yourself on a sunset cruise…on a pirate ship!
Vacationing in Cabo
We had a great time though! It was gorgeous—palm trees, cacti, blue skies and 80 degree days! I didn’t touch a sweatshirt the entire time I was there (Seattle girls have serious hoodie collections). We ate amazing food—Jonathan’s favorite—tacos—for almost every meal, margaritas and sangria flowed like water, and we even managed to find green juices made from cacti leaves twice! Breakfast left something to be desired though—dining out with kids is not the easiest, although we do it a lot and we all get better at it with every meal. We decided we were going to save our money—and sanity—by eating in our room for breakfasts. We specifically stayed in a hotel with a kitchen for this very purpose. At the beginning of our week there I bought a carton of dry oats and a few boxes of soy milk, and we started every morning with oatmeal. It hit the spot, filled us up, and was super cheap. But it got boring. So boring. We’ve sworn off oatmeal for the time being.
^^^ I’m loving this little dish I got on our trip—it’s meant for guacamole but it’s too pretty not to use it every day!
Fajita Tofu Scramble
Our first morning home I made our favorite scrambled tofu—fajita style! I’ve been making this fajita tofu scramble for about 6 months now—Irving even requests it (see my earlier version here)! It’s perfect on it’s own with toast and hash browns, in a breakfast (or lunch) burrito, or even in my Sweet Potato ‘Dilla for a little extra oomph! I created this flavorful tofu one day while following Fork and Bean’s procedure, but seasoned it with my fajita spice mix to kick it up a notch. We all liked it so much that I continued to tweak it until it was just perfect for us!
I make this Fajita Tofu Scramble for my boys all of the time now! It’s an awesome burst of protein first thing in the morning! It takes less than a half an hour from start to finish, and leftovers microwave up perfectly the next day! It’s even a perfect addition to a breakfast dinner when you just can’t even think about cooking. I hope you like this as much as my family does! If you do, take a picture, post it on Instagram, and tag it with #frieddandelions!
Fajita Tofu Scramble
- 2 blocks firm tofu
- 1/2 - 3/4 t salt
- 1/2 t paprika
- 1/2 t onion powder
- 1/4 t cumin
- 1/4 t garlic powder
- 1/2 t adobo
- 1/4 t turmeric
- small sliver of achiote/annatto paste optional (It comes in a block and you can just slice off a little bit. I then chop it up and I use about ½ teaspoon. You can find this in Latin Markets, and larger grocery stores.)
- 1 T olive oil
- 1 t Better than Boullion No Chicken paste you can sub veggie stock, but this is a much higher concentration of paste to water than a regular stock so you may need to adjust your salt.
- 2 T water
- Press the 2 blocks of tofu to remove water. I love my Tofu X Press, but you can also wrap in paper towels, place between two large plates, and place something heavy on top.
- While your tofu is pressing prepare your spice mix. Mix together salt, paprika, onion powder, cumin, garlic powder, adobo, turmeric, and achiote in a small bowl. Set aside.
- Once the tofu has pressed (about 15 minutes) and most of the water has been removed, unwrap and cut into small 1/2 inch cubes. I divide the block in half horizontally to make two large slabs, then cut from there into small cubes. Place the cubes into a large bowl. Sprinkle the spice mix on top and stir with a wooden spoon. Give it a quick massage with your hands to break down some of the cubes. I don't break it down too far because it is a lot easier for my kids to eat if it is still in cubes. However, the more you break it down, within reason, the more it will look like scrambled eggs. Up to you! Please note that the yellow of the turmeric does not come out until it is heated so the mix will look quite pale. It will brighten up and turn yellow in the next step.
- Heat the oil in a large pan over medium high heat (I use my beloved cast iron). Add the seasoned tofu to the pan and stir and distribute. Let it cook for about 2 minutes and give it another stir. As the tofu starts to heat through add the bouillon paste and water. Stir it well and cook until heated through, the stock has completely incorporated, the tofu is yellow, and delicious! Serve right away with your favorite breakfast menu!