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¡Arriba! And that's the extent of our Mexican-Spanish. However, we've taken inspiration from one of favourite cultures to offer up this spicy, satisfying breakkie.

We fancied making a scrambled tofu recipe (because that’s always lovely), then wanted to incorporate some Mexican spices (because they’re always lush). Then we just kept going until we had "Mexfast". Authentically Mexican? No. Delicious? Hell yeah.

A delicious and interesting vegan breakfast idea! What are you waiting for?



Spice Mix

  • 1tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1/2 tsp Cayenne Pepper
  • 1/3 cup Water

Scrambled Tofu

  • 1 tsp Vegetable Oil
  • 1 Red Onion
  • 1 Red Pepper
  • 1 Red Chilli
  • 2 cups Spinach
  • 1 block Firm Tofu


  • 2 cups Boiled Potatoes
  • 1 cup Black Beans
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • Pinch Salt


  • Mixing bowl
  • Frying pan


  1. 1.

    Mix all the spice mix ingredients together in a bowl to make a watery sauce and leave to the side.

  2. 2.

    In a pan, cook the onion, pepper, chilli and spinach until softened, and push to the side.

  3. 3.

    On the other half of the pan, crumble the dried block of tofu into smallish chunks.

  4. 4.

    Stir the crumbled tofu into the vegetables and cook down for a few minutes.

  5. 5.

    Pour over the spice mix sauce you made earlier and mix in well, then push to one half of the pan.

  6. 6.

    In a bowl, mix all the potato ingredients together.

  7. 7.

    Add to the other half of the pan, cover and leave to simmer on a low heat for 10 minutes. This will heat it, lock in all the flavours and keep it juicy. Buen provecho!