Vegetarian · Mexican · 15 min
Tofu Scramble Breakfast Tostadas with Feta, Tomatoes, Olives & Parsley
- 15 min
- 2–6 servings
- 475 kcal / serving
A light, textural scramble folded with feta, tomatoes, olives, and parsley atop crisp tortillas. It makes a satisfying weeknight bite with contrasting textures and bright flavors.
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Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (12 oz) pkgextra firm tofu
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 4small corn tortillas
- 2tomatoes
From the pantry: black pepper, extra virgin olive oil, garlic powder, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
Shopping list by aisle
Produce
- ½ small bunchItalian (flat-leaf) parsley
- 2tomatoes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (12 oz) pkgextra firm tofu
Bakery & bread
- 4small corn tortillas
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkgs | 3 (12 oz) pkgs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| small corn tortillas | 4 | 8 | 12 |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cut the tofu block in half lengthwise, then sandwich the halves between clean towels and press on a sheet pan to remove excess moisture.
- Preheat the oven to 400°F.
- Set tortillas on a separate baking sheet, drizzle with olive oil on both sides, and season with salt.
- Bake the tortillas until they start to crisp, about 5–7 minutes; remove from the oven.
- Heat a nonstick skillet over medium–high and swirl in a little oil to coat the bottom.
- Crumble the pressed tofu into large pieces and add to the skillet with garlic powder, oregano, and black pepper. Cook, stirring occasionally, until the tofu is golden brown, about 6–8 minutes.
- While the tofu cooks, dice the tomatoes and place them in a small bowl.
- Wash and finely chop the parsley; add to the bowl with the tomatoes.
- Roughly chop the olives and add to the bowl with the tomatoes and parsley.
- When the tofu is browned, remove the skillet from heat and fold in the tomato–parsley–olive mixture to combine with the scramble.
- To serve, place the tortillas on plates, spoon the scramble over them, and crumble feta on top.
Two tips
- Press the tofu while you prep the tomatoes and parsley for efficiency.
- If you have other brined olives, swap them in for the Kalamata olives, or use them as a pantry substitute when needed.
Nutrition per serving
- Calories
- 475 kcal
- Protein
- 25 g
- Carbs
- 34 g
- Fat
- 29 g
- Fiber
- 6 g
- Sodium
- 599 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.