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.
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, and more often than not, southwest tofu scramble is a top contender.
How to make southwest tofu scramble recipe.
To make the scramble, first, you need to press the tofu—the Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet.
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, roughly crumble the tofu with a fork, add some 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.
How to make Southwestern Tofu Scramble
Although you can choose any vegetables for the southwest tofu scramble, I decided on a southwestern theme for a slightly spicy taste.
- Red potatoes
- White onion,
- Mushrooms
- Garlic
- Red pepper
- Zucchini
- Grape tomatoes or tomatoes of choice
- Raw spinach
- Pinto beans, or black beans
- Jalapeno
- Vegetable broth
Additional Ingredients
- Firm or extra-firm tofu
- Nutritional Yeast
- Turmeric
- Black Salt (optional)
- Garlic powder
Other possible vegetable options
- Kale
- Garlic
- Green peppers
- Salsa
- Vegan Nacho Cheese Sauce
- Vegan Sour Cream
TIPS
- 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.
- Add the tomatoes and spinach last; the spinach wilts immediately, and the tomatoes remain sturdy yet warm.
- Omit the black salt if you don't want an "eggy" taste.
FAQ
What is black salt?
- Black salt has a savory, umami flavor, which resembles an egg taste. This sulfur taste from the hard seeds is used to mimic the flavor of eggs.
What is the best tofu for us for the tofu scramble?
- Firm or extra firm tofu makes the best tofu scrambles.
How long does tofu scramble last refrigerated?
- Cooked tofu will last for 4-5 days in the refrigerator.
What I love most about this breakfast recipe is the number of vegetables and beans. The tofu, though a highlight, is used more as a condiment rather 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!
If you are looking for vegan breakfast recipes, try these recipes.
- How to Make Easy Vegan French Toast
- Veggie Tofu Scramble
- Tofu Breakfast Burrito
- Vegan Breakfast Tacos
- Breakfast Casserole
- Potato Hash
- Yummy Vegan Banana French Toast
- Chia Seed Pudding
- Breakfast Potatoes
- Chickpea Omelette
- Vegan Quiches
- Mediterranean Vegan Quiche
Southwest Tofu Scramble
Ingredients
TOFU The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
- 14 ounces firm or extra-firm tofu pressed and crumbled
- ¼ cup Nutritional Yeast
- 1 Tablespoon garlic powder
- 1 teaspoon black salt
- 1 teaspoon turmeric
VEGETABLES
- 1 cups chopped red or white baby potatoes cut into bite-sized pieces
- 1 white onion chopped
- 8 ounces mushrooms chopped
- 3 cloves garlic minced
- ½ red pepper diced
- ½ zucchini chopped
- ½ cup grape tomatoes cut in halves
- 1 cups raw spinach
- 1 jalapeno deseeded and diced
- 15 ounces pinto beans or black beans drained and rinsed
- Vegetable broth to sauté vegetables without sticking
GARNISH (optional)
- 1 Avocados sliced thin
- Salsa of choice
- Sriracha
Instructions
Tofu
- Press tofu according to the directions using a tofu press. If using sprouted or extra-extra from tofu, skip pressing and dress off before adding to the bowl.
- Using a fork, roughly crumble the tofu.
- Now add nutritional yeast, turmeric, garlic powder, and black salt (optional).
- Skip the black salt if you don't want the tofu to taste similar to eggs.
- Stir together and set aside.
Vegetables
- In a deep skillet on medium-low heat, saute the garlic and onion until translucent.
- Now add the mushrooms and cook until browned.
- Use a little vegetable broth if the mushrooms stick to the bottom of the pan.
- Add red bell pepper, jalapeno, and zucchini, Cook for a few minutes.
- Add the tofu mixture and drained beans.
- Cook until the tofu and beans are heated through.
- Lastly, add the raw spinach and tomatoes.
- Once the spinach wilts and the tomatoes are heated through, remove from the heat.
- I served with sliced avocado (optional), salsa, or Sriracha.
Notes
TIPS
- 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.
- Add the tomatoes and spinach last; the spinach wilts immediately, and the tomatoes remain sturdy yet warm.
- Omit the black salt if you don't want an "eggy" taste.
Nutrition
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! 🙂
Margie
I love your posts and recipes and smiles. But the gray and red font is so light, it's really hard to read the words on my phone.
Now you know.
Kathy Carmichael
Hi Margie, Sorry about that, but I can't change it or I would. It's the format on the Word Press blog template. I will ask my tech guy if we can make it darker. I'm so happy you enjoy the recipes and smiles. I appreciate the feedback and comments. You should join our Facebook recipe share page. It's a great group oof people sharing recipes https://www.facebook.com/groups/veganrecipesKVK
Alex
I felt like 1 teaspoon of turmeric is too much. 1/4ts is more than enough. I put 3/4 and all I can taste is turmeric and nothing else. =(
Kathy Carmichael
Hi Alex, I'm sorry if it was too much turmeric for you. I will note it in the recipe, suggesting 1/4 teaspoon at a time and adjusting to personal preference. I don't even taste it; I use it for the health benefits and to make the tofu yellow like eggs 🙂 My apologies.