Chorizo Tofu Scramble

Courtesy of: Upton's Naturals
No votes yet
Servings: 4
Prep: 20 min.
Cook: 52 min.
Total Time: 72 min.


Kelly Peloza (an Upton's Naturals recipe contributor) provides a yummy Chorizo Tofu Scramble dish for all the Mambo Fans who live the Vegan or Vegetarian lifestyle.


  • 2 medium potatoes
  • 1 tablespoon olive oil
  • Salt and pepper
  • 16 ounces (1 block) tofu, drained
  • 3/4 tsp chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • Juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1 medium onion, chopped +2 cloves garlic, minced
  • 1 poblano pepper, chopped
  • 1 tomato, chopped
  • 1/2 jalapeno pepper, diced
  • 1/2 bunch kale, chopped
  • 8 ounces (1 package) Upton's Naturals Chorizo Seitan
  • 1 cup shredded vegan cheddar cheese
  • 2 avocados, sliced or cubed
  • 1/2-3/4 cup salsa
  • Jalapeno slices (optional)
  • Hot sauce (optional)


  1. Preheat oven to 400degreesF. Line a baking sheet with parchment paper or foil. Chop potatoes into 1-inch cubes. Toss in olive oil and salt pepper. Roast until crisp and tender, 35-40 minutes. Set aside.

  2. Slice tofu into 1-inch cubes and place in a medium-sized bowl. Add the chili powder, garlic powder, smoked paprika, nutritional yeast, and lime juice. Stir to coat the tofu cubes. Set aside.

  3. Add olive oil to large cast iron skillet and add the onion and garlic. Saute onion and garlic for 3 minutes, then add poblano peppers and saute for 3 more minutes. Add tofu and cook until browned and crispy. Use the other half of the lime to deglaze the pan, as needed.

  4. Add tomato, jalapeno pepper, kale, roasted potatoes, and chorizo and cook for 5-6 more minutes, or until the kale is tender. Add cheese and stir so it melts into the scramble.

  5. Served topped with avocado, salsa, and jalapeno slices and hot sauce, if using.