These spicy tofu scramble tacos with hominy are vegan, oil-free, and perfect for meal prep.
The recipe is easy to make and works great as a savory and spicy vegan breakfast. Make breakfast tacos out of the spiced tofu scramble, pile it on toast, or make a burrito out of it. This is not your classic tofu scramble recipe, it uses jalapeños, green bell pepper, hominy, and a combination of spices for a flavorful spicy breakfast.
Tofu tastes bland so we use a combination of spices including chili powder, chipotle powder, and smoked paprika to pack every bite of tofu with flavor. The scrambled spicy tofu recipe includes hominy and chipotle powder, which might be my new favorite spice. Hominy has a mild nutty-earthy flavor and a chewy texture. The chipotle powder gives some heat and smokiness to these tofu breakfast tacos. For more ways to flavor tofu, try marinated oil-free tofu or Hatch green chile tofu scramble with potatoes.
- Vegan and oil-free!
- Easy to make and great for meal prep!
- Spicy, smoky, and, savory vegan breakfast!
Ingredient notes and substitutions
The tofu scramble tacos use simple ingredients, but please see the recipe card below for a full list of ingredients and exact measurements.
Large onion - Dice one large onion. We prefer to use a yellow onion, but a red onion should work fine.
Green bell pepper - Cook one diced green bell pepper with the onion and jalapeños. If you need a substitute, you can try a yellow bell pepper, I wouldn't use a red bell pepper since they are sweeter.
Jalapeños - Finely dice two jalapeños, and keep the seeds and ribs in to make the dish spicy.
Hominy - Use white or yellow hominy. Hominy can be found dried or in cans and the most common varieties are white and yellow. If you haven’t had hominy, it can usually be found near the canned beans in the grocery store. For convenience, we use canned hominy, which is cooked.
If you can’t find hominy for these tofu scramble tacos, I wouldn’t recommend substituting with corn for this particular recipe. They are similar but they don't have the same texture or flavor. Black beans or white beans do not taste like hominy at all but will work in this recipe as a variation if you can’t find hominy. Drain and rinse the beans before adding them to the spicy tofu scramble recipe.
Firm tofu - Firm or extra-firm tofu can be used, but not soft or silken tofu. Extra firm tofu has less water content than firm tofu, so it might not take as long to cook the excess liquid out. Drain the tofu but there's no need to press it, the moisture will be cooked out in the pan.
Chili powder (salt-free)- Use the spice blend, not chili flakes or cayenne pepper. This is for more heat and to flavor the tofu. We use a salt-free blend, if yours does contain salt, you may want to reduce the amount the recipe calls for. The kind of chili powder you use for this spicy tofu scramble will have a lot to do with how spicy the tofu turns out. Some store-bought chili powders can be a bit bland, so our favorite is a homemade version using cayenne pepper.
Spices - Add garlic powder, turmeric powder, chipotle powder, smoked paprika, and salt to flavor the tofu. Himalayan black salt is optional and add it if you want the eggy taste.
What is Himalayan black salt?
Indian black salt is also known as Kala Namak (and also known as Himalayan black salt) and has a sulfurous pungent smell. It’s used to give vegan tofu scrambles an eggy taste. The smell is the strongest when it’s added to the dish, and then quickly dissipates.
It’s still salty but has a much lower sodium content than table salt. Add it at the end of cooking as a finishing salt. I purchase my Himalayan black salt on Amazon, but if you don't miss the smell of eggs it can be skipped. I wouldn't recommend substituting with table salt on a 1-to-1 ratio, it may make the dish too salty.
- To keep some heat don’t seed the jalapeños or add more jalapeños.
- No need to press the tofu for this easy tofu scramble, just drain it, and the excess liquid will cook out.
- Just use your hands to crumble the tofu into the pan, then use a spatula to break up any large pieces.
- The ground turmeric can easily be cut in half if you prefer.
- Feel free to add nutritional yeast if you want to make the oil-free tofu scramble a little cheesy.
How to make spicy tofu scramble
For oil-free cooking, sauté the onion, green bell pepper, and jalapeños in a preheated non-stick large skillet over medium heat. If you don’t have a nonstick pan, you may need to add a ¼ cup of water when cooking the veggies for oil-free cooking. Or use a neutral-tasting oil.
Cook for about 7-8 minutes or until the onion is translucent and the peppers have softened. Add a tablespoon of water at a time if the veggies start sticking.
There's no need to press the tofu or rinse the hominy. Drain the excess water from the block of tofu and crumble it into the pan. Break up any large chunks of crumbled tofu with your spatula or use a potato masher. Add the drained hominy to the tofu mixture.
Add all of the seasonings to the pan except the black salt and stir to combine. Turn down the heat to low and cook for about 10 minutes uncovered for the flavors to combine and remove excess liquid from the tofu. Stir occasionally. The scramble is done when it still has a soft texture but the excess liquid is cooked out. Don't cook it until it's completely dried out.
Stir in the black salt and serve with tortillas.
- Serve the oil-free tofu scramble with your favorite corn or flour tortillas
- Sliced avocado
- A dollop of salsa
- A drizzle of your favorite hot sauce
- As a side try vegan avocado toast (with 25 topping ideas) or vegan toast (with sweet and savory ideas)
Store the cooled spicy tofu scramble in the refrigerator for 5-6 days in an airtight container. Reheat in the microwave until warmed through.
Vegan breakfast recipes
More tofu recipes
I hope you enjoy the best tofu scramble tacos! If you enjoyed it feel free to rate it and leave a comment.Print
These spicy tofu scramble tacos with hominy are vegan, oil-free, and perfect for meal prep. The recipe uses jalapeños, green bell pepper, hominy, and a combination of spices for a flavorful savory breakfast.
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 jalapeños, finely diced
- 2 cans (15.5 ounces each) hominy, drained
- 1 block of firm tofu (14 ounces (396g)), drained but no need to press
- 1 tablespoon salt-free chili powder (spice blend not chili flakes or cayenne pepper)
- ½ teaspoon garlic powder
- ½-1 teaspoon ground turmeric
- ½ teaspoon chipotle powder
- ½ teaspoon salt, or to taste
- ½ teaspoon smoked paprika
- Fresh cracked pepper
- ½ teaspoon Himalayan black salt (optional)
- Avocado slices
- For oil-free cooking: Sauté the onion, green bell pepper, and jalapeños in a preheated non-stick large pan over medium heat. Cook for about 7-8 minutes or until the onion is translucent and the peppers have softened. Add a tablespoon of water at a time if the veggies start sticking. Or use a neutral-tasting oil.
- Add the hominy and tofu: Drain but don't rinse the hominy and crumble the tofu into the pan. Break up any large tofu chunks with your spatula.
- Add seasonings: Add all of them to the pan except the black salt and stir to combine.
- Cook: Turn down the heat to low and cook for about 10 minutes uncovered for the flavors to combine and to cook out excess liquid from the tofu. Stir occasionally.
- Serve: Stir in the black salt and serve with tortillas.
We use a salt-free chili powder, if yours does contain salt, you may want to reduce the amount the recipe calls for.
If you don’t have a nonstick pan, you may need to add a ¼ cup of water when cooking the veggies for oil-free cooking. Or use a neutral-tasting oil.
The ground turmeric can easily be cut in half if you prefer.
I purchase my Indian black salt on Amazon, but if you don't miss the smell of eggs it can be skipped. I wouldn't recommend substituting with table salt on a 1 to 1 ratio, it may make the dish too salty. Season to taste.
No need to press the tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: american
Keywords: spicy tofu scramble, tofu scramble tacos, oil free tofu scramble