Enjoy hearty comfort in a skillet with this Ultimate Vegan Chili-Cheese Tofu Scramble. Creamy coconut-based queso and robust vegan chili unite with protein-packed tofu, offering a crave-worthy brunch or dinner option that’s as flavorful as it is satisfying. Enhanced with vibrant spices, the queso delivers smoky, cheesy depth without dairy, transforming each bite into a velvety, savory delight.
Tossed with a bright array of avocado, cherry tomatoes, and fresh cilantro, this scramble bursts with texture and freshness. Whether you’re feeding your family or indulging solo, this one-pan wonder brings all the warmth and richness you crave—in a totally plant-based way. It’s a quick yet nourishing option that will leave everyone eager for seconds.
Ultimate Vegan Chili-Cheese Tofu Scramble
Print RecipeIngredients
- Queso:
- 2 (14 ounce) cans full-fat coconut milk (such as Thai Kitchen®)
- 1/4 cup nutritional yeast
- 4 tablespoons cornstarch
- 1 tablespoon finely chopped fresh cilantro
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne powder
- 1 teaspoon rice vinegar
- 1/4 teaspoon liquid smoke
- Scramble:
- 2 tablespoons olive oil
- 1 (16 ounce) package extra-firm tofu - drained, patted dry, and mashed into small pieces
- 2 tablespoons nutritional yeast
- 2 teaspoons ground turmeric
- 1/4 cup canned vegan chili
- Toppings:
- 1/4 cup halved cherry tomatoes
- 1 avocado, sliced
- 1/4 cup fresh cilantro, or to taste
- salt and ground black pepper to taste
Instructions
In a saucepan, bring coconut milk to a gentle boil, reducing heat to simmer and stirring until no clumps remain, about 5 minutes.
In a bowl, combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne. Blend with 1/2 cup of hot coconut milk until smooth.
Pour this blended mix back into the saucepan, whisking constantly. Simmer until it thickens, about 5 minutes. Stir in rice vinegar and liquid smoke, then cook until queso achieves a creamy, thick texture, another 5–10 minutes. Set aside.
Heat the olive oil in a large nonstick pan over medium-high. Crumble tofu into the pan and cook until most liquid evaporates, around 5 minutes.
Sprinkle in nutritional yeast and turmeric, mixing until the tofu takes on a uniform yellow color and is heated through, about 5–7 minutes.
Fold in the canned chili and cook for another minute to warm everything through.
To serve, ladle the tofu scramble onto plates. Drizzle generously with warm queso and finish with cherry tomatoes, avocado slices, and fresh cilantro. Adjust seasoning with salt and pepper to your taste.
Notes
Tips:
For the creamiest queso, whisk constantly to avoid lumps as it thickens., Pressing tofu before crumbling removes excess moisture, yielding a firmer scramble., Adjust the chili amount for more or less heat depending on your preference., Leftover queso can double as a dip for chips or veggies.
