Green beans scramble (ejotes con huevo) is a classic breakfast in Mexico; in fact, when I was a girl, it was one of my favorite Sunday breakfasts. In fact, this recipe for Mexican green beans with tofu is one of the first recipes that I made vegan. This recipe is very easy to make, it is delicious and it is perfect with green sauce or red sauce.
Ingredients for the Green bean Mexican scramble
- Tomatoes (tomato). Any tomato works well in this recipe; the important thing is that the tomato is ripe so that it has tons of flavors. If you feel like it lacks a bit of flavor, you could use some tomato puree, sauce, or tomato paste.
- Oil. Olive oil or vegetable oil works here. I have prepared it with both, and it is delicious with both.
- Salt, kosher salt, or sea salt
- Dried oregano, if it is Mexican, better.
- Green beans. Use fresh green beans, or if you don’t have access to them, you can use frozen green beans, but do not use canned green beans. The main idea of preparing the green beans this way is that they are crunchy, and in each bite, you take the CRUNCH.
- Tofu, use extra firm or firm tofu. Before crumbling it, drain it very well; it is like squeezing a sponge where you will remove all the liquid. When you put it in the sauce, the tofu will absorb all the flavor of the sauce.
How to make vegan “ejotes con huevo” or MEXICAN GREEN BEANS SCRAMBLE?
- It all starts with the salsa; you can use tomato or tomatillo salsa; to make it, blend all the ingredients for the sauce (salsa): the tomato, the onion, and the garlic. Add the tomato sauce to a pan, and when it starts to change color and boil, add the crumbled tofu and green beans.
- At this point, you can add the cilantro and the Mexican oregano to give it more flavor. This dish comes together really fast, in about 5 minutes the tofu absorbs all the flavor of the sauce, and the green beans cook. IMPORTANT: don’t let the green beans overcook. The green beans must be crunchy and delicious.
Health benefits of green beans
Green beans have many nutritional properties and the benefits of eating them are many. They have vitamin K and vitamin C (who would say?) Which are wonderful for us, and when we prepare the green beans with tofu and sauce all the nutrients are preserved. This is yet another reason to eat green beans.
different ideas to eat your green beans scramble
- In a taco. With corn tortillas or flour tortillas. You can serve them with creamy jalapeÃ±o sauce, salsa verde, or good guacamole.
- In a burrito. With refried beans and green leaves like kale or spinach.
- In a bowl. You can serve them on top of brown rice or quinoa.
Other recipes that you may like:
Here is the recipe for the vegan Mexican green beans scramble and I hope you like it as much as I do. Take a picture of it when you make it and post it on Instagram or FB. If you are going to make it later save it on Pinterest.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Vegan Mexican Green Bean Scramble
- Frying pan
- 5 roma tomatoes
- 1/2 onion in pieces 3/4 cup approx.
- 2 cloves garlic
- 2 teaspoons oil
- 1 teaspoon salt
- 1 tablespoon dried oregano Mexican if available
- 4 cups green beans cut into small pieces
- 1 package of firm tofu 14 oz. Not the one that comes in the tetrapack
- 1/2 cup coriander chopped
- Blend the tomato, onion and garlic with little water. It should come out about 3 cups of sauce.
- Add 2 teaspoons to a pan with a lid and pour the sauce. Leave it on medium / low heat for about 5 minutes until it comes to the first boil and begins to change color, turning a strong red.
- Meanwhile, squeeze the liquid out of the tofu and then crumble it and add it to the sauce, add the oregano and the cilantro. Leave it another 5 minutes, until it comes to a boil and the tofu absorbs the flavor of the sauce.
- When the sauce and tofu are boiling, add the green beans and cover the pan. Leave them for about 5 minutes, when you see that the beans begin to change color, to a strong and bright green, they are done.
- Uncover them and sprinkle the cilantro on top. Taste them for salt and put more dried oregano on top.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in BrownSugar&Vanilla in March 2015.