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Tofu Scramble with Cotija Cheese and Tortillas


Crumbles of soft tofu, tinted yellow by turmeric, help re-imagine a Mexican scramble. Avocado cuts the serrano heat.

  • Servings: 4

Photography: MARIA ROBLEDO

Source: Whole Living, September 2012


  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 serrano chile, seeded and minced
  • 2 scallions, thinly sliced, whites and greens separated
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • 14 ounces soft tofu, drained and crumbled into large pieces
  • 1 cup cooked black beans, drained and rinsed
  • Coarse salt
  • 8 corn tortillas
  • 1 avocado, sliced
  • 1/4 cup crumbled Cotija cheese


  1. Heat oil in a medium skillet over medium heat. Add garlic, chile, and scallion whites and cook until tender, about 2 minutes. Add spices and cook until toasted, about 1 minute. Stir in tofu and beans and cook, stirring, until heated through, about 4 minutes. Season with salt and sprinkle with scallion greens. Remove from heat.

  2. Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with tofu scramble, avocado, and Cotija.

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