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Chiapas breakfastTofu, beans, tortilla

Our Vegan Mexico · four plates

Chiapas Tofu Avocado Scramble

Golden spiced tofu folded with pinto beans and crisp corn-tortilla strips, then finished with avocado, pickled jalapeño, and bright cashew crema.

Make the scramble
A golden tofu scramble with wilted greens on a white plate.
Golden edges are the cue: once the seasoned tofu has shed its surface moisture, it is ready for the beans and crisp tortilla strips.Photo by Bart Everson · CC BY 2.0
Active
30 min
Cashew soak
2 hr
Finish
Creamy + crisp
Serves
4 servings

This scramble carries a whole breakfast table in one skillet. Alejandra Zavala’s recipe, shared by Dora’s Table for the Our Vegan Mexico project, seasons crumbled tofu with garlic, onion, cumin, and smoked paprika, then folds in pinto beans and fried corn-tortilla strips.

The finish is as important as the warm base. Ripe avocado cools the spice, pickled jalapeño supplies acid and heat, and a lemon-vinegar cashew crema draws a pale, tangy line across the plate. It is generous, layered, and completely plant-based without losing the shape of a Mexican weekend breakfast.

“This Chiapas tofu avocado scramble is a traditional dish gone vegan, from one of Mexico’s southern states.”

Season before the pan

Spices cling evenly when they are folded into the crumbled tofu before cooking.

Give tofu a golden edge

A broad layer and occasional turning let moisture escape while keeping the center tender.

Build contrast last

Brothy beans, crisp tortilla strips, cool avocado, and tart crema meet only at the finish.

Mise en placeThe two-hour head start

Four moves before the first tortilla hits the pan

Soak the cashews first; after that, the full breakfast comes together in about thirty minutes.

Bean, fruit, chileThe cool finish

Pinto earthiness under a bright green fan of avocado

A ripe avocado half sliced into a neat fan inside a bowl.
Avocado enters at the table, cool and creamy against the warm scramble and the sharp bite of pickled jalapeño.Photo by cyclonebill · CC BY-SA 2.0
Serve it now

The tortilla strips are meant to catch some bean broth, but the best plate still holds a little crispness at the edges.

A close pattern of dry pink-and-brown pinto beans.
Pinto beans bring the soft, brothy middle of the dish; homemade or canned both work when a little cooking liquid follows them into the pan.Photo by Bean appreciator · CC0 1.0

Ingredient rolesTender soft crisp cool

One skillet, four kinds of texture

The scramble works because each element keeps a distinct job, even after the beans and tortilla strips are folded together.

01

Firm tofu

The tender, protein-rich base, crumbled loosely enough to hold pockets of spice.

Cook it in a broad layer and wait for scattered golden edges rather than a dry, uniform brown.
02

Pinto beans

A soft, earthy bridge between the seasoned tofu and the fried corn tortilla.

A little bean broth belongs in the pan; drain only the excess.
03

Corn tortillas

Fried strips bring toastiness and a brief crisp bite before they absorb the beans.

Cook to light gold and fold in at the end, then take the scramble straight to the table.
04

Avocado + crema

Two cool, creamy finishes balance smoked paprika and pickled jalapeño.

Spoon the crema and add avocado after plating so both keep their character.

Chiapas tofu avocado scramble

Spiced golden tofu with brothy pinto beans, crisp tortilla strips, avocado, pickled jalapeño, and cashew crema.

ChiapasMexican BreakfastVeganTofuAvocadoPinto BeansBrunch

Ingredients

Cashew crema

  • 1/4 cup raw cashews
  • 1/2 cup water, for soaking and blending
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • Salt, to taste

Tofu, beans, and tortilla strips

  • 1 package (16 ounces) firm tofu, drained
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon nutritional yeast, optional
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt, to taste
  • 2 tablespoons avocado oil or another neutral oil, divided
  • 1 cup cooked pinto beans with a little of their broth
  • 3 corn tortillas, cut into strips

To finish

  • 1 avocado, sliced
  • Pickled jalapeños, to taste
  • 4 slices vegan cheese, optional

Directions

  1. At least 2 hours before cooking, put the cashews and 1/2 cup water in a small bowl and leave them to soak.
  2. Crumble the drained tofu by hand into a medium bowl until the pieces resemble soft scrambled eggs. In a small bowl, combine the garlic powder, onion powder, nutritional yeast if using, smoked paprika, cumin, and salt. Sprinkle this seasoning over the tofu and fold until evenly coated.
  3. Heat a medium nonstick sauté pan over medium heat. Add 1 tablespoon of the oil, then spread in the tofu. Cook for 6 to 7 minutes, turning occasionally, until hot and golden in places.
  4. Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium heat. Add the tortilla strips and cook, turning as needed, until crisp and lightly golden. Transfer them to a plate.
  5. Add the pinto beans with a little of their broth and the crisp tortilla strips to the tofu. Fold gently until everything is evenly mixed and hot, then taste and adjust the salt.
  6. Pour the soaked cashews and their water into a blender. Add the lemon juice, apple cider vinegar, and salt, then blend until completely smooth and creamy.
  7. Divide the scramble among four plates and serve promptly, topped with sliced avocado, pickled jalapeños, cashew crema, and vegan cheese if using.

Image credits

Photography is used under open licenses with attribution: Bart Everson, cyclonebill, and Bean appreciator.