Smoky Tofu Pepper Tortilla Scramble

Smoky tofu scramble and sweet peppers in warm tortillas. Crumble tofu unevenly for both crisp little bits and softer pieces.

Why you’ll love this recipe

• Smoky tofu scramble and sweet peppers in warm tortillas.
• Crumble tofu unevenly for both crisp little bits and softer pieces.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 14 oz firm tofu, crumbled
• 4 flour tortillas, small
• 1 bell pepper, diced
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Warm tortillas in a dry skillet and wrap in a clean towel

   Warm tortillas in a dry skillet and wrap in a clean towel.

2. 02

   Heat oil in the skillet over medium

   Heat oil in the skillet over medium. Soften bell pepper for 5 minutes.

3. 03

   Add crumbled drained tofu and smoked paprika

   Add crumbled drained tofu and smoked paprika. Cook 7–8 minutes, stirring, until hot and lightly golden.

4. 04

   Spoon the scramble into warm tortillas and serve

   Spoon the scramble into warm tortillas and serve.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Crumble tofu unevenly for both crisp little bits and softer pieces.

Make it your own

Use zucchini instead of bell pepper, cooking off excess moisture.

What to serve with it

Serve the eggs as soon as they are set so they stay tender. A simple tomato salad is an optional side, counted separately from this recipe.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.