Tofu A La Mexicana (Mexican Tofu Scramble)

To say that something is “a la Mexicana” means it is prepared “Mexican- style,” which typically means that the dish has tomato, serrano pepper, and onion, all core ingredients in Mexican cooking—also, fittingly, representing the red, green, and white colors of the Mexican flag.

When I moved out of my parents’ home at 23 years old, one thing I knew I would miss deeply were mornings with my dad. We both are morning people, so it would often just be us two in the kitchen. We sipped on coffee, and he prepared breakfast as we shared the latest chisme (gossip). One of those typical weekday breakfasts was his huevos a la Mexicana, always prepared with lots of intention and love.

I was never able to fill the void left by losing those mornings with my dad, but I did set out to fill the void of his huevos a la Mexicana. Tofu makes an exceptional substitute for scrambled eggs, and when prepared “a la Mexicana,” it transforms into the most flavorful scramble I’ve ever had. The addition of black salt (also known as kala namak) is optional but highly recommended to add an egglike flavor. Only the slightest bit is needed as it has a powerful taste and smell.

SERVES 6

INGREDIENTS 

• 1 (14- to 16-ounce) package firm or medium-firm tofu

• ½ teaspoon ground turmeric

  Plantas Alexa Soto

• ½ teaspoon ground paprika

• ¼ to ½ teaspoon sea salt

• ¼ teaspoon black salt (kala namak; optional)

• ¼ teaspoon ground black pepper

• 1 tablespoon neutral oil, such as avocado oil

• ½ medium red onion, diced small

• 2 garlic cloves, minced

• 3 ripe Roma tomatoes, seeded and diced small

• 1 serrano or jalapeño pepper, seeded if desired and diced small

• 3 tablespoons Salsa Verde or Salsa Asada (see below)

• 3 tablespoons nutritional yeast (optional)

TO SERVE:

• ¼ bunch cilantro, chopped

• 1 avocado, halved, pitted, peeled, and sliced

• Jalapeños y Zanahorias en Escabeche

• Salsa Asada (see below)

• Corn or flour tortillas, store-bought or homemade, warmed

DIRECTIONS

1. Wrap the tofu in a kitchen towel or paper towel and squeeze for 10 to 15 seconds to remove the excess water. Put the tofu in a large bowl and crumble it into small pieces. Add the turmeric, paprika, salt(s)—if using black salt, use only ¼ teaspoon sea salt—and pepper and mix with your hands, ensuring that the tofu pieces are well coated with the spices.

2. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and serrano or jalapeño, stir, and cook for 3 minutes. Add the tofu and cook for 10 minutes, stirring frequently. Add the salsa and stir to combine.

3. Remove the pan from the heat, sprinkle the nutritional yeast (if using) over the tofu scramble, and give it another good mix. Taste and add more sea salt or black salt if needed.

4. Transfer the tofu scramble to a serving dish. Top with chopped cilantro, sliced avocado, pickled veg, and salsa. Serve with tortillas.

SALSA ASADA

Roasted Salsa 

MAKES 2 CUPS

“Ya probaste mi salsa?” (Did you try my salsa?) my dad asked proudly every week. There was rarely a moment when this salsa was not in our fridge, and if it was missing, we were all waiting for my dad to make the weekly batch so we could practically drown our food in it! This salsa was the salsa of our family, and because my dad made a new batch every week (with serrano peppers that are known for having very different levels of spice), it always varied in heat from medium to eye- watering spiciness. We endured many mornings of spice fumes hitting our throats and making us cough, but it was worth it for the gigantic jars of salsa that would fill our fridge. It’s perfection with Quesadillas de “Atún” de Garbanzo , Tofu a la Mexicana, or tortilla chips. I hope this becomes a staple in your family as it is in ours!

INGREDIENTS

• 1 tablespoon neutral oil, such as avocado oil

• 5 large ripe Roma tomatoes

• ½ small white onion, halved

• 1 large garlic clove, peeled

• 2 or 3 serrano peppers, stemmed

• ¼ bunch cilantro

• ¼ teaspoon sea salt

DIRECTIONS

1. Heat the oil in a large cast-iron skillet over medium heat. Add the tomatoes, onion, garlic clove, and serranos and cook for 3 to 5 minutes, until charred and blackened on all sides.

2. Transfer the contents of the pan to a blender, along with the cilantro and salt. Blend on high until smooth. Taste and add more salt if needed.

3. Use right away or store in a covered container in the fridge for up to 6 days.

   ---

Excerpted from PLANTAS by Alexa Soto. Copyright © 2024 by Alexa Soto. Photographs by Photographs by Alexa Soto. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved. 

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!