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Mexican Tofu Breakfast Scramble

After Cinco de Mayo last week, I have been CRAVING Mexican food regularly! Bring on the Chipotle! 😅 So this recipe sounds perfect to start my day! Did you know that Tofu takes on the flavor and texture of scrambled eggs?? So yummy! To make it even better, this recipe is loaded with veggies and topped with avocado and fresh salsa. 😋🤤

pineapple mango smoothie


  • 1 tsp . olive oil

  • ½ onion, finely chopped

  • ½ medium green bell pepper, finely chopped

  • ½ medium red bell pepper, finely chopped

  • ¼ tsp. ground coriander

  • ¼ tsp. ground cumin

  • ¼ tsp. sea salt or Himalayan salt

  • 1 dash turmeric

  • 1 cup cooked black beans

  • 7 oz. extra-firm tofu, drained, mashed

  • 2 Tbsp finely chopped fresh cilantro

  • ¼ cup fresh tomato salsa

  • ½ medium tomato, chopped

  • ½ medium avocado, chopped


  1. Heat oil in nonstick skillet over medium-high heat.

  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

  3. Add coriander, cumin, salt, turmeric, black beans, and tofu; cook, stirring frequently, for 3 to 4 minutes, or until heated through.

  4. Divide tofu mixture between two serving plates. Top evenly with cilantro, salsa, tomato, and avocado. Serve immediately.

Portion Fix Containers: 1 Green, ½ Red, 1 Yellow, 1 Blue

2B Mindset Plate: A great breakfast option.

Recipe and photo from Beachbody's blog here.


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