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
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
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! 🙂