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Breakfast recipe · from the recipe book

Smoky Tofu Scramble Tacos with Tropical Fruit

Golden, smoky crumbled tofu with sweet peppers and melty cheddar tucked into warm corn tortillas, topped with fresh chives and served with a bright lime-mint mango and pineapple salad.

Smoky Tofu Scramble Tacos with Tropical Fruit

Ingredients

  • 1½ lb700 gFirm tofupatted dry and crumbled
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced, as chives
  • 8 tortillas192 gCorn tortillas
  • 1 whole330 gMangocubed
  • 2 cups chunks330 gPineapplecut into chunks
  • 1 tbsp15 gLime juice
  • 2¾ tsp chopped5 gFresh minttorn

Steps

  1. Prepare the fruit first: toss the mango, pineapple, lime juice and mint in a bowl and set aside.
  2. Pat the tofu dry and crumble it into bite-size pieces, dice the red bell pepper and yellow onion, shred the cheddar and thinly slice the green onions.
  3. In a small bowl, stir together the paprika, turmeric, cumin, garlic powder, salt and black pepper to make the spice mix.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and red bell pepper and cook 5 minutes until softened.
  5. Add the tofu and cook 6 to 8 minutes, stirring now and then, until lightly golden.
  6. Sprinkle the spice mix over the tofu and stir for 1 minute until evenly yellow and fragrant.
  7. Turn off the heat, scatter the cheddar over the tofu, cover for 1 minute to melt, then sprinkle with the green onions.
  8. Warm the corn tortillas in a dry skillet about 30 seconds per side.
  9. Divide the scramble among the tortillas, two per person, and serve with the mango and pineapple salad.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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