Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!


Recipe Summary

25 mins
45 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.

  • Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.

  • Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.

  • Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.


Cook's Notes:

Serve the vegan queso sauce with your favorite dishes right away, or store in the refrigerator for up to 7 days. Before using, heat in the microwave or in a small saucepan.

You can use a fresh minced serrano chile in place of the cayenne powder. Feel free to substitute coconut oil for olive oil.

Make sure you don't add any salt or pepper before you've covered your scramble in the queso! The queso may have enough salt.

Leftover scramble can be stored in an airtight container in the refrigerator for up to 3 days.

Editor's Note:

Nutrition data for this recipe includes the full amount of vegan queso ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

714 calories; protein 21.6g; carbohydrates 28.8g; fat 62.7g; sodium 1013.7mg. Full Nutrition