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. It heats up quickly for those busy mornings.
Servings: 6 servings
Calories: 172kcal
Ingredients
Tofu Preparation
- 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
Garnishes (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.
- 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
- On medium-low heat, saute the garlic and onion in a deep skillet until translucent.
- Add the diced red potatoes.
- 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, remove them from the heat.
- I served it with sliced avocado (optional), salsa, or Sriracha.
Notes
- 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.
- Serve with vegan sour cream, salsa, hot sauce, and vegan cornbread.
Nutrition
Serving: 16g | Calories: 172kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 393mg | Potassium: 808mg | Fiber: 8g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 33mg | Calcium: 61mg | Iron: 2mg