Southwest Tofu Scramble

Southwest tofu scramble is made in one pan, loaded with veggies, tofu, and beans. Make a large batch and have breakfast for an entire week. This Southwest tofu scramble recipe heats up quickly for those busy mornings.

Although breakfast was never one of my favorite meals before transitioning to a plant-based lifestyle, I love Southwest tofu scramble. I never ate eggs as a child, so I avoided breakfast foods because they contained eggs and milk and other foods I didn't like or couldn't eat. Since becoming vegan, however, I fell in love with tofu scramble. Sometimes, I even eat breakfast for dinner, just for this southwest tofu scramble recipe. 

Jump to:

• How to Press Tofu 
• Tofu Scramble Ingredients
• Tofu Scramble Ingredient Substitutions
• How to Make Southwest Tofu Scramble
• Recipe FAQs
• Tips
• Other Great Vegan Breakfast Options
• 📖 Recipe
• 💬 Reviews

Whenever I make southwest tofu scramble, I always include a lot of nutrient-dense veggies for a decadent breakfast in one bowl. Then, I add black beans for the bonus nutrients! Not only is this tofu scramble recipe delicious, but it also is made in one pan. Another helpful hint is to create a large batch and reheat it all week long for a quick breakfast for busy people on the run. 

At my house, we sometimes designate a dinner devoted to breakfast; more often than not, southwest tofu scramble is a top contender. 

How to Press Tofu 

To make the scramble, first, press the tofu.

My favorite tofu press, for example, is the E-Z Tofu Press, which is inexpensive and has lasted for years.

• Place the block of tofu in the device, apply pressure through the device's crank,
• Let it sit for several minutes to let the liquid drain off, then crank it again.
• Remove the tofu from the tofu press.
• Once the tofu is pressed, roughly crumble the tofu with a fork and add the nutritional yeast, garlic powder, turmeric, and black salt. 

However, to avoid pressing the tofu, buy the extra, firm tofu or sprouted tofu, which doesn't require pressing. 

Tofu Scramble Ingredients

Although you can choose any vegetables for the southwest tofu scramble, I decided on a southwestern theme for a slightly spicy taste. 

• Red Potatoes: Red potatoes are soft and cook perfectly with teh other vegetables for the tofu scramble.
• White Onion: I love white onion cooked with garlic; it caramelizes the onions for a sweet taste.
• Mushrooms: I used baby portobello mushrooms.
• Garlic: Fresh garlic is my first choice when cooking for the best flavor.
• Red Pepper: Red pepper is vibrant in color and sweet tasting.
• Zucchini: Zucchini stays firm in the scramble, giving it a little crunch and fresh flavor.
• Grape Tomatoes: Grape tomatoes have fewer seeds, stay firm, and give off less moisture than other tomatoes.
• Raw Spinach: Spinach is a superfood and add color as well as added nutrients to the tofu scramble.
• Pinto Beans: Pinto beans are firm and meaty and add more protein to this breakfast bowl.
• Jalapeños: Remove the seeds and the vein from the jalapeno, and wear gloves. If you don't like spice, skip the jalapeno.
• Vegetable Broth: The vegetable broth is used in place of oil in the pan to prevent the vegetables from sticking.
• Extra Firm Tofu: The more firm the tofu, the better. If I can find sprouted tofu, which doesn't require pressing, I buy it in bulk. Firm and extra firm tofu must be pressed for the best results.
• Nutritional Yeast: Nutritional yeast gives the recipe a cheesy flavor.
• Turmeric: Turmeric is promoted as a dietary supplement for various conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others. It also gives the scramble a yellow color, similar to scrambled eggs.
• Black Salt: Black salt, also known as Himalayan black salt, Indian black salt, or Kala namak, is a volcanic rock salt manufactured in the regions surrounding the Himalayas. It contains, in addition to sodium chloride (the essential chemical compound of salt), traces of sulfur compounds. It makes the scramble smell and taste like an egg. If you don't like that taste, skip this ingredient.
• Garlic Powder: Garlic powder adds flavor to the mix.

Tofu Scramble Ingredient Substitutions

• Just Egg is often used as a tofu replacement.
• If you don't like tofu, try a chickpea omelet.
• Yellow or red onions replace white onions in the recipe. I also like shallots as a substitution.
• Choose any vegetable combination you prefer.
• Black beans often replace pinto beans in southwestern recipes.
• Choose vegan cheese instead of nutritional yeast. However, remember, most store-bought vegan cheese melts at 400 degrees.
• Black salt is an optional ingredient, so if you don't like eggs, skip this ingredient.

Additional Topping Suggestions

• Add salsa or hot sauce on the side with the Southwest tofu scramble recipe.
• Drizzle with vegan nacho cheese sauce.
• Serve with vegan sour cream.
• Instead of toast, stay with the southwest theme and serve with vegan cornbread.

How to Make Southwest Tofu Scramble

• I  recommend using a deep, wide pan to accommodate as many vegetables as possible. 
• For the best results, cook the vegetables in order of density.  
• For instance, potatoes take longer to cook than the other vegetables, so cook the potatoes first.
• Then, cook the vegetables in order of density. The densest foods, for instance,  add and cook last. That way, everything cooks perfectly without getting soggy. 
• Next, add the tofu mixture to heat through. 
• Omit the black salt if you don't want an "eggy" taste. 

• Add the tomatoes and spinach last; the spinach wilts immediately, and the tomatoes remain sturdy yet warm.

What I love most about this breakfast recipe is the number of vegetables and beans. Though a highlight, the tofu is used more as a condiment than the main ingredient. For that reason, it's a power-packed breakfast. 

And it heats well all week long for a quick and easy breakfast! 

Recipe FAQs

Tips

• Press the tofu in the sink while chopping the other vegetables.
• Usually, when pressing tofu, I suggest pressing it slowly, so it doesn't crack. However, because the tofu is crumbled for a scramble, it doesn't matter.
• Once pressed, crumble the tofu in a bowl using a fork.
• Cook the vegetables in order of density so they don't get soggy in the scramble.
• Make a double batch to reheat all week long for a quick and easy breakfast.
• Instead of tofu, try a chickpea omelet.
• Another alternative is making a Just Egg Omelet.
• Use vegetable broth to prevent the vegetables from sticking in the pan as an alternative to oil or cooking spray.

Try southwest tofu scramble for a great weekend brunch, or reheat small batches all week long for a quick and easy breakfast.

Other Great Vegan Breakfast Options

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