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Southwestern tofu scramble
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5 from 4 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 172kcal


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


  • 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



  • Press tofu using a tofu press. If using sprouted or extra-extra tofu, skip pressing and dry 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.


  • 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.


  • 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.


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