Go Back
Delicious Nopalito Tofu Scramble served with fresh vegetables

Nopalito Tofu Scramble

A vibrant, plant-based tofu scramble featuring nopalitos that brings a taste of Mexico to your breakfast table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon vegetable oil (or ¼ cup water/broth for a lighter option)
  • ½ large yellow or red onion (diced)
  • 4 to 5 button or white or shiitake mushrooms (sliced)
  • ½ cup sliced nopalitos (cactus, from a jar)
  • 3 garlic cloves (minced)
  • 1 ½ teaspoons ground cumin
  • pinch smoked paprika (optional, for added depth)
  • 1 14-ounce package extra firm tofu (drained and pressed)
  • Salt (to taste)

Method
 

Preparation
  1. Start heating the oil in a large skillet over medium-high heat until it shimmers.
  2. Add the diced onion, sliced mushrooms, nopalitos, and minced garlic to the pan. Sauté for about 3 to 4 minutes until the onions are translucent.
  3. Sprinkle ground cumin and smoked paprika over the mixture. Stir gently for about a minute.
  4. Crumble the drained tofu into the pan and mix gently with the vegetables. Cook for another 3 to 4 minutes.
  5. Season with salt to taste, mixing well. Serve hot.

Notes

To make your Nopalito Tofu Scramble even more decadent, add favorite vegetables like bell peppers, spinach, or tomatoes. A splash of lime juice just before serving brightens the dish!