You are currently viewing Egg-free low carb Mexican breakfast scramble

Egg-free low carb Mexican breakfast scramble


  • 13 oz. firm tofu, drained and cut into small cubes .5″ (1.5 cm)
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 3 tbsp taco seasoning
  • (4 oz.) red bell pepper, diced
  • (4 oz.) yellow onion, diced
  • salt and pepper
  • (7 oz.) avocado mashed
  • 1 tbsp fresh cilantro, finely chopped
  • 4 tbsp sour cream, dairy-free or vegan
  • 1 tbsp lime juice


  1. In a large frying pan, use half of the oil to brown the turkey meat. Season with salt and pepper. Once the meat is almost cooked add ⅔ of the taco seasoning. Stir well and finish cooking the meat.
  2. While the meat is cooking, heat the other half of the oil in a separate skillet and cook peppers and onions for 2 min until they begin to soften.
  3. Add the tofu and the rest of the taco seasoning. Gently cook for a few more minutes until the tofu begins to brown.
  4. Scoop the meat and the veggie tofu mixture onto a plate or bowl and top with mashed avocado, sour cream, cilantro, and a drizzle of lime juice.