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Make a one-pan, 15-minute tofu scramble with slightly tangy nopalitos (cactus) for a quick, tasty, and filling protein-packed breakfast!
What Are Nopales/Nopalitos?
Nopal (plural: nopales) refers to the edible pads of the prickly pear cactus, which, after some spine-removal, are sliced into strips or cubes, called nopalitos. They are a versatile ingredient in Mexican cuisine, with a texture between okra (cooked to remove sliminess) and green beans, a slightly tangy taste, and are packed with hydration, fiber, vitamin C, magnesium, and even some antioxidants.
As a fairly versatile ingredient in Mexican cuisine, you’ll often see recipes for nopalitos where they’re tossed into tacos, soups, and with scrambled egg – or, in this case, vegan-friendly tofu scramble recipe. The texture and tangy flavor help make a delicious and filling, protein-packed breakfast in just 15 minutes with 8 ingredients.
You might also like my easy scrambled tofu breakfast burrito, the best vegan tofu scramble with veggies, vegan tofu bacon, vegan chilaquiles, the best vegan avocado toast, easy vegan hollandaise sauce, and vegan potato frittata.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
To mimic egg taste more, add a small pinch of sulfury black salt (aka kala namak).
What Could I Add?
- Turmeric: Just a tiny pinch adds eggy color to tofu scrambled eggs.
- Nutritional yeast: A large pinch adds some color and umami depth. Learn how to use nutritional yeast here.
- Lime: Either add juice towards the end or serve it with lime wedges for brightness.
- Spinach: Add 2-3 handfuls in the last 1-2 minutes for extra bulk and nutrients.
- Other vegetables: Increase bulk and nutrients in this scrambled tofu and nopalitos recipe with peas, zucchini, corn, bell pepper, cherry tomatoes, etc.
- Spice: i.e., finely minced jalapeño, hot sauce, red pepper flakes, or cayenne pepper.
- Fresh herbs: Like cilantro, parsley, or green onion, to garnish.
- Black beans: To add even more protein, texture, and hearty filling-ness.
- Avocado: Sliced or mashed to add creamy texture and healthy fats.
- Vegan cheese: Add some shredded dairy-free cheese for ooey, gooey yumminess.
- Nuts/Seeds: To garnish—for crunch and extra omegas/heart-healthy fats.
How to Make Tofu Scramble with Nopalitos
Step 1: First, if you haven’t already, press the tofu (guide to tofu pressing) for 30 minutes. Then, dice the onion, slice the mushrooms, and mince the garlic. Then, heat the oil in a large skillet over medium-high heat. Once hot, add the prepared ingredients and nopalitos (cactus), and sauté for 3-4 minutes.
Step 2: Sprinkle in the cumin and smoked paprika and sauté for 30 seconds. Then, use your fingers to crumble the pressed tofu into the pan and sauté for 3-4 minutes or until it’s golden.
Step 3: Try the scrambled tofu and season it with salt to taste. Optionally add some lime juice, then serve and enjoy!
FAQs
Sure, you can prepare this scrambled tofu recipe ahead and keep it stored in the fridge for 3-4 days, ready to reheat as needed.
Yes, you can make this recipe with jarred or fresh napoles, but they require pre-cooking. Clean the cactus pad/s well, chop it/them into small bite-sized pieces, and boil them in lightly salted water for 10-15 minutes, until tender.
Then, rinse them thoroughly to remove the slimy sap, and it’s ready! I also sauté them for 2-3 minutes to remove excess moisture before adding the tofu.
Pro Recipe Tips
- Drain and rinse the napoles: This helps reduce sliminess and remove the brine.
- For a ‘softer/wetter’ consistency: Add a splash of dairy-free milk/cream to the tofu breakfast scramble to your desired consistency.
- For the eggiest flavor: Add a tiny pinch of kala namak.
Serving Recommendations
There are several delicious ways to enjoy this nopalitos tofu breakfast scramble alone or with toppings like avocado, 5-minute restaurant style blender salsa, and/or toasted nuts or seeds.
- Over homemade toast (from the easiest no knead bread recipe) – alone or with avocado/ easy guacamole and salsa
- Warm tortillas de harina – like in a easy scrambled tofu breakfast burrito or vegan breakfast tacos
- Alongside a breakfast potato hash, hash browns, crispy home fries, or vegan potato latkes
- Vegan refried beans
- Sauteed Swiss chard with garlic, spinach, or kale
Storage Recommendations
Store the breakfast tofu scramble in an airtight container in the fridge for up to 3 days.
I don’t recommend freezing it, though, as the tofu and cactus textures will change.
To reheat the tofu scramble, pop it back in a skillet or in a microwave (in 30-second increments, stirring between).
Nopalitos Tofu Scramble
Ingredients
- 1 tablespoon of vegetable oil (or ¼ cup of water/broth)
- ½ of a large yellow or red onion diced
- 4 to 5 button or white or shitake mushrooms sliced
- ½ cup of sliced nopalitos (cactus – from a jar)
- 3 garlic cloves minced
- 1 ½ teaspoons of ground cumin
- Pinch of smoked paprika (optional)
- 1 (14-ounce) package of extra firm tofu drained and pressed
- Salt to taste
Instructions
- In a large pan or skillet over medium-high heat, heat the oil. Add the onion, mushrooms, nopalitos, and garlic, and saute for 3 to 4 minutes.
- Sprinkle in the cumin and smoked paprika.
- Using your fingers, crumble the tofu into the pan and saute for 3 to 4 minutes, or until the tofu is golden.
- Sprinkle in salt, if you’re using.
Notes
- Drain and rinse the napoles: This helps reduce sliminess and remove the brine.
- For a ‘softer/wetter’ consistency: Add a splash of dairy-free milk/cream to the tofu breakfast scramble to your desired consistency.
- For the eggiest flavor: Add a tiny pinch of kala namak.
I’ve had a jar of nopalitos in my pantry for a bit. This is perfect!
Perfect! Hope you enjoy the recipe!
A new way of cooking tofu and I can’t wait to make this at home.
Let us know how you like it! It’s a yummy tofu recipe!