Can I make this ahead and reheat it?

Yes. Store in an airtight container for up to 3 days; reheat gently in a skillet with a splash of vegetable broth to restore moisture.

What can I use instead of potatoes?

Crumbled tofu, chickpeas, or diced sweet potato work well; adjust cooking time so vegetables are tender.

How do I make the potatoes crispy?

Chop them into 1/3-inch pieces and cook in hot oil over medium-high heat without stirring for 2–3 minutes per side until golden and tender inside.

Can I omit the jalapeño if I prefer mild heat?

Yes, simply leave it out or substitute diced bell pepper for sweetness without spice.

Is this freezer-friendly?

Yes, freeze in portions for up to 1 month; thaw overnight and reheat on stovetop or microwave until hot.

Vegan Mexican Breakfast Scramble

Name: Vegan Mexican Breakfast Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Vegan
Ingredients: 3 medium sized potatoes (chopped into 1/3" pieces); 2 tablespoons vegetable oil; 1 teaspoon dried rosemary; Salt and ground black pepper (to taste); 2 tablespoons olive oil; 1/2 onion (chopped); 1 jalapeno (chopped (seeds removed)); 1 (6 oz) can tomato paste; 1 cup vegetable broth; 1/2 teaspoon cumin; 1 teaspoon oregano; 1/2 teaspoon paprika; 1/4 teaspoon cinnamon; 1/4 teaspoon coriander; 8 ounces firm tofu (drained and pressed); 8 ounces tempeh; 1 (15 oz) can kidney beans, drained; 2 tablespoons red wine vinegar; 1 tablespoon Cholula hot sauce; Salt and ground black pepper (to taste); Sliced avocado; Cheese (vegan or dairy based); Flour tortillas; Fresh chopped cilantro

CookOSBeta

Vegan Mexican Breakfast Scramble | CookOS

Ingredients

3 medium sized potatoes (chopped into 1/3" pieces)
2 tablespoons vegetable oil
1 teaspoon dried rosemary
Salt and ground black pepper (to taste)
2 tablespoons olive oil
1/2 onion (chopped)
1 jalapeno (chopped (seeds removed))
1 (6 oz) can tomato paste
1 cup vegetable broth
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon coriander
8 ounces firm tofu (drained and pressed)
8 ounces tempeh
1 (15 oz) can kidney beans, drained
2 tablespoons red wine vinegar
1 tablespoon Cholula hot sauce
Salt and ground black pepper (to taste)
Sliced avocado
Cheese (vegan or dairy based)
Flour tortillas
Fresh chopped cilantro

24 Ingredients

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Instructions

1
In a medium skillet heat up 2 tablespoons of vegetable oil. Add the potatoes and stir to coat with oil. Allow potatoes to cook undisturbed for 3-5 minutes or until lightly browned on bottom. Add the rosemary, salt, and pepper. Toss potatoes and allow to cook another side until browned. Continue to toss and cook until potatoes are tender and lightly browned on each side.
2
While potatoes are cooking, add 2 tablespoons olive oil to another skillet with tall sides. Add the onion and jalapeño. Cook for 5-7 minutes or until onion is translucent. Stir in the tomato paste, broth, and spices. Stir well to combine.
3
In a food processor, add the tofu and tempeh. Pulse a few times until mixture is the texture of ground beef/rice. Transfer to skillet and stir to coat in the tomato spice mixture. Add the kidney beans and stir.
4
Cook for 10 minutes or until mixture is heated through and sauce is thickened. Stir in the vinegar and cholula sauce. Season with salt and black pepper.
5
To serve, plate a serving of the potatoes and top with tofu mixture. Add cheese, avocado, more hot sauce if you like. Alternatively, you could add all your ingredients to a flour tortilla and roll up into a burrito.