Looking to shake up your breakfast routine? Ditch the ordinary and dive into this incredibly flavorful and satisfying Poblano Tofu Scramble! It’s a vibrant, protein-packed dish that comes together in just over 30 minutes, making it perfect for a hearty weekday breakfast, a lazy weekend brunch, or even a quick and healthy weeknight dinner. The subtle heat of the poblano peppers, combined with aromatic spices and fresh lime, transforms simple tofu into something truly special. Let’s get scrambling!
Ingredients
• 1 450 to 510 g package extra-firm tofu
• 1 tablespoon / 15 ml olive oil
• 1 to 2 fresh poblano chile peppers, seeded and chopped
• ½ cup / 75 g chopped onion
• 2 cloves garlic, minced
• 1 teaspoon / 2.5 g chili powder
• ½ teaspoon / 1 g ground cumin
• ½ teaspoon / 0.5 g dried oregano, crushed
• ¼ teaspoon / 1.5 g salt
• 1 cup / 200 g seeded and chopped roma tomatoes
• 1 tablespoon / 15 ml lime juice
• Fresh cilantro sprigs, for garnish (optional)
Instructions
1. Prepare the Tofu: Drain the tofu and slice it in half horizontally. Gently pat it dry with paper towels to remove excess moisture. Using your hands, crumble the tofu into a medium bowl and set aside.
2. Sauté the Aromatics: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped poblano peppers, onion, and garlic. Cook, stirring frequently, for about 4 minutes until softened. Stir in the chili powder, cumin, oregano, and salt, and cook for another 30 seconds until fragrant.
3. Scramble and Finish: Add the crumbled tofu to the skillet and reduce the heat to medium. Cook for 5 minutes, stirring occasionally to heat through. Remove from heat and gently stir in the chopped tomatoes and fresh lime juice. Garnish with fresh cilantro sprigs, if desired, and serve immediately.
Nutritional Information
• PER SERVING: 182 calories, 10 g total fat (1 g saturated fat), 0 mg cholesterol, 158 mg sodium, 11 g carbohydrates, 3 g fiber, 13 g protein.
Pro Tips
• Pro-Tips For The Best Tofu Scramble
• For a firmer, less watery scramble, press your tofu for at least 15-30 minutes before crumbling. Wrap the block in paper towels, place it on a plate, and set something heavy on top.
• To deepen the flavor, roast the poblano peppers under a broiler or over a gas flame until the skin is blackened and blistered. Let them steam in a covered bowl, then peel, seed, and chop before adding to the skillet.
• Serve this scramble in warm corn tortillas for delicious breakfast tacos, or alongside avocado slices and black beans for a complete meal.
• When handling chiles, wear gloves to protect your skin from the volatile oils. If you don’t have gloves, wash your hands and nails thoroughly with soap and warm water immediately after.
FAQ
Q: Is this tofu scramble a good source of vegetarian protein
A: Yes, this Poblano Tofu Scramble is an excellent source of plant-based protein. A single serving contains 13 grams of protein, primarily from the extra-firm tofu, making it a satisfying and hearty meal.
Q: Can I substitute another pepper for the poblano
A: Absolutely. If you can’t find poblano peppers, you can use a green bell pepper for a milder, non-spicy version. For a bit more heat, a jalapeño or serrano pepper would be a great substitute, but be sure to adjust the quantity to your preferred spice level.
Q: How do I store leftover tofu scramble
A: You can store any leftover Poblano Tofu Scramble in an airtight container in the refrigerator for up to 3-4 days. It reheats well in a skillet over medium heat or in the microwave until warmed through.
Q: Why is my tofu scramble watery and how can I fix it
A: A watery scramble is usually caused by excess moisture in the tofu. For the best texture, press your extra-firm tofu for at least 15-30 minutes before crumbling it, as suggested in the Pro-Tips. This removes the extra water and allows the tofu to brown better and absorb more flavor.
