Southwest tofu scramble is a simple easy to make vegan version of scrambled eggs with a southwest flavor flair. A go-to skillet breakfast full of veggies and plant based protein.
With just a handful of ingredients, a few steps and 20 minutes you will have a delicious southwest tofu scramble ready. You just need one frying pan to cook all the ingredients, super easy! This vegan scramble has a slightly eggy taste with a mexican flair & spice. A hearty breakfast that will fill you up. I like to serve mine with a side of toast or breakfast potatoes for an ultimate breakfast combo.
As a rule tofu is generally pressed to rid it of extra water before cooking. In scrambles it’s not as necessary as the water will cook out however I prefer the texture better when the tofu is pressed first. There is no specific way to crumble your tofu to scramble it. I like to use my hands and break it up but you could use a wooden spoon as well. Scramble it in big chunks or super crumbly it’s up to you. If you plan to make tofu scrambles often I highly suggest getting this salt. Himalayan black salt or kala namak is a pink colored salt that will add a sulfuric eggy taste to your scramble. I had trouble finding this in a regular supermarket but you can find it on amazon and possibly a health food store.
For a Southwest style scramble I add in red onion, bell pepper and black beans. Jalapeno, corn or pinto beans would also make a great addition. If you don’t have those ingredients sub in some mushrooms, zucchini or broccoli. Definitely add in some greens as well – spinach, kale, swiss chard. If you include greens add them the last 1-2 minutes of cooking. Top off your scramble with all the goods; for this recipe avocado, salsa and hot sauce are perfect. Ketchup, cashew queso, vegan cheddar and fresh herbs would also be delicious. Make this recipe yours with your favorite veggies and toppings added in.
This Southwest Tofu Scramble is a hearty breakfast recipe you can adapt and spice to make your breakfast the best meal of the day. What are you waiting for… get scrambling.
Southwest Tofu Scramble
Ingredients
- 14 oz firm or extra firm tofu
- 1/2 red onion
- 1 garlic clove
- 1/2 bell pepper
- 2 tbsp fresh cilantro
- 1/4 tsp cayenne powder or chili powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbsp nutritional yeast
- 1/8 tsp himalayan black salt
- 1/2 cup black beans
- salsa
- avocado
- hot sauce
Instructions
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Drain and press tofu for 10 minutes.
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In a frying pan add a few tbsp of water or veg broth add pressed/ minced garlic, diced onion & diced bell pepper. Cook for about 4 minutes on medium heat.
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Using your hand crumble in the tofu and add the seasonings. Mix so seasonings are evenly distributed. Cook for about 4 minutes, add more water to pan as needed.
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Add black beans and cook another 2 minutes.
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Serve scramble topped with avocado, salsa and hot sauce as desired.
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If you enjoyed this recipe you mind also enjoy these:
Simple Chia Pudding
Mexican Quinoa Salad
Choc Cherry Oat Balls
If you make this southwest tofu scramble recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .
Stay Happy & Healthy !
– Emily