Southwest Tofu Scramble

Although breakfast was never one of my favorite meals before transitioning to a plant-based plan, I love tofu vegetable scrambles. Often, I eat breakfast for dinner, and southwest tofu scramble is one of my favorites. 

In fact, I find it simple to include all the nutrient-dense veggies in one bowl that I can make in one pan so, if you are looking for a recipe to make in one pan that stores and reheats for breakfast all week, try southwest tofu scramble for breakfast.

First, it is all about the order you cook the veggies you cook one pan. I use a deep, wide pan, so I can add as many veggies as I like.

For instance, potatoes take longer to cook than the other vegetables, so they go first. Then, you cook the vegetables in order of density. The densest foods go in last. That way, everything cooks perfectly without getting soggy. 

HOW TO PREPARE TOFU FOR SOUTHWEST TOFU SCRAMBLE

To make the scramble, first, you need to press the tofu—the Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet.

Also, buy extra-firm tofu, and use a tofu press before cooking. My favorite tofu press, for example, is the E-Z Tofu Press, which is inexpensive and has lasted for years. Once the tofu is pressed, you crumble the tofu with a fork, add some nutritional yeast and garlic powder, and prepped your "egg."

WHAT VEGETABLES ARE IN SOUTHWEST TOFU SCRAMBLE?

Although you can choose any vegetables for your tofu scramble, I chose a southwestern theme for a slightly spicy taste. 

• 2 cups chopped red potatoes (cut into bite-sized pieces)
• 1 large white onion, chopped
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1 zucchini, chopped
• 1 cup grape tomatoes, cut in halves
• 4 cups raw spinach
• 1  15.5 ounce pinto beans, or black beans, drained and rinsed
• Vegetable broth to sauté vegetables without sticking

OTHER POSSIBLE VEGETABLES TO ADD TO SOUTHWEST TOFU SCRAMBLE

• Jalapeno
• Kale
• Garlic
• Red Bell peppers
• Salsa
• Vegan Nacho Cheese Sauce
• Vegan Sour Cream

As I said earlier, the trick is to cook the vegetables in order, because some vegetables take longer than others. Then, add the tofu mixture. 

Once I make an entire batch, I put the southwest tofu scramble in separate containers and reheat it all week long for a quick and easy breakfast.

IF YOU ARE LOOKING FOR SOME GREAT VEGAN BREAKFAST IDEAS...

• Skinny Veggie Tofu Scramble
• Vegan Breakfast Burrito
• Vegan Breakfast Tacos
• Vegan Breakfast Casserole
• Potato Hash
• Yummy Vegan Banana French Toast
• Skinny Chia Seed Pudding
• Vegan Breakfast Potatoes
• Chickpea Omelette

Yield: 6 servings

Southwest Tofu Scramble

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Southwest tofu scramble is made in one pan, loaded with veggies, tofu, and beans, and you have breakfast for an entire week. It heats up quickly for those busy mornings.

Print

Ingredients

TOFU The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

• 1 14 ounce package extra firm tofu, pressed, and crumbled
• 1/4 cup Nutritional Yeast
• 1 Tablespoon garlic powder

VEGETABLES

• 2 cups chopped red potatoes (cut into bite sized pieces)
• 1 large white onion, chopped
• 8 ounces mushrooms, chopped
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1 zucchini, chopped
• 1 cup grape tomatoes, cut in halves
• 4 cups raw spinach
• 1  15.5 ounce pinto beans, drained and rinsed
• Vegetables broth to sauté vegetables without sticking

GARNISH

• 2 Avocados, sliced thin
• 2 Jalapenos, sliced thin
• Salsa of choice
• Sriracha (optional)

Instructions

• Prepare and press tofu The Perfect Pressed Tofu for Grilling, Baking, or Cooking in Skillet. Crumble tofu using a fork
• Add Nutritional Yeast and garlic powder.
• Stir together to combine

VEGETABLES

• Using a Non-Stick Stock Pan, turn on medium heat
• Add potatoes, and cook for approximately 8 minutes, stirring every few minutes.
• Add vegetable broth to prevent sticking.
• Add diced onions, garlic, and mushrooms.
• Cook, occasionally stirring until mushrooms are browned, and onions are translucent.
• Use more vegetable broth to prevent sticking if necessary.
• Add tofu; stir into vegetables.
• Add pinto beans
• Add red pepper, then zucchini, and stir and cook for an additional few minutes.
• Add spinach last
• Fold into scramble until spinach wilts.

SERVE

• Serve in a bowl.
• Top with salsa, avocado slices, and jalapeños
• add sriracha is you like it hot
• Will store for a week in a covered container in the refrigerator

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fullstar Vegetable Chopper Onion Chopper Dicer - Peeler Food Chopper Salad Chopper Vegetable Cutter Vegetable Spiralizer Vegetable Slicer Zoodle Maker Lemon Squeezer Egg Separator Egg Slicer
• 
  EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
• 
  GreenPan Rio 12 Inch Ceramic Non-Stick Fry Pan, Black - CW0005083
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 306Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 336mgCarbohydrates 54gFiber 11gSugar 8gProtein 20g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me