Southwest Tofu Scramble

Start your morning with a bold and savory twist—this Southwest Tofu Scramble is a flavor-packed, plant-based breakfast that’s hearty, wholesome, and ready in under 20 minutes. Featuring crumbled tofu seasoned with smoky spices, sautéed veggies, and a zesty Tex-Mex flair, it’s perfect served in a bowl, wrapped in a tortilla, or piled onto toast.

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Why You’ll Love This Recipe
Plant-Based Power – High in protein, totally vegan, and full of nutrients.
Quick & Easy – Ready in under 20 minutes with just one pan.
Tex-Mex Flavor – Bold spices and fresh veggies bring the Southwest vibes.
Customizable – Add beans, greens, or avocado to make it your own.
Perfect Anytime – Ideal for breakfast, brunch, or even a quick dinner.

Ingredients You’ll Need

For the Tofu Scramble:
1 block (14 oz) extra-firm tofu, pressed and crumbled
1 tbsp olive oil or avocado oil
½ tsp turmeric (for color)
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
¼ tsp garlic powder
Salt and pepper, to taste
2 tbsp nutritional yeast (optional for savory depth)
¼ cup unsweetened plant milk (like almond or oat)

Vegetables & Mix-ins:
1 small red onion, diced
1 bell pepper (red or green), diced
1 small zucchini, chopped
1 cup baby spinach, chopped
1 jalapeño, finely chopped (optional for heat)
½ cup black beans (rinsed and drained)
½ cup cherry tomatoes, halved

Toppings & Serving Ideas:
Fresh cilantro, chopped
Sliced avocado or guacamole
Lime wedges
Salsa or hot sauce
Warm tortillas or toast
Hash browns or roasted potatoes

Tools You’ll Need
Non-stick skillet or sauté pan
Spatula
Tofu press or clean towel
Cutting board and knife
Mixing bowl

Step-by-Step Instructions

Step 1: Press and Crumble the Tofu

1. Press tofu for 10–15 minutes using a tofu press or wrap in a clean kitchen towel with a heavy pan on top.
2. Once drained, crumble tofu into bite-sized pieces using your hands or a fork. Set aside.

Step 2: Sauté the Veggies

1. Heat 1 tbsp oil in a large skillet over medium heat.
2. Add diced onion, bell pepper, and zucchini. Cook for 5–6 minutes until softened.
3. Add cherry tomatoes and jalapeño (if using). Cook for another 2–3 minutes until tomatoes start to soften.

Step 3: Add the Tofu and Spices

1. Push veggies to the side of the skillet and add the crumbled tofu.
2. Sprinkle with turmeric, paprika, chili powder, cumin, garlic powder, salt, and pepper.
3. Pour in the plant milk and nutritional yeast.
4. Stir everything together and cook for 5–7 minutes until the tofu is heated through and golden from the spices.

Step 4: Add Spinach and Beans

1. Stir in chopped spinach and black beans.
2. Cook for another 2 minutes until the spinach wilts and the beans are warmed through.

Step 5: Garnish and Serve

1. Remove from heat and top with fresh cilantro and avocado slices.
2. Serve with lime wedges and your favorite hot sauce or salsa.
3. Enjoy in a breakfast bowl, wrapped in a tortilla, or on toast.

Tips for the Best Tofu Scramble
Press Your Tofu – Removing excess water helps it absorb all the flavorful seasonings.
Use a Non-Stick Skillet – Keeps the tofu from sticking and helps it cook evenly.
Spice It Your Way – Add more chili powder or a pinch of cayenne if you like it hot.
Don’t Overcook – Cook just until everything is warmed through to keep it moist and tender.
Prep Ahead – Chop the veggies and press tofu the night before for a super quick morning meal.

Serving Suggestions
Southwest Breakfast Bowl:
Layer the scramble over brown rice or quinoa with avocado, salsa, and tortilla chips.

Tofu Breakfast Tacos:
Spoon into small tortillas and top with shredded lettuce, vegan cheese, and jalapeños.

On Toast:
Pile high on a slice of whole grain or sourdough bread with smashed avocado.

Burrito Style:
Roll into a wrap with black beans, rice, and your favorite vegan cheese for an on-the-go meal.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 1 month.

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water or oil.
Microwave: Heat in 30-second intervals, stirring in between, until hot.

Frequently Asked Questions

1. Can I use silken tofu?
   Not recommended. Silken tofu is too soft and won’t hold up in a scramble. Use extra-firm or firm tofu.
2. Is it spicy?
   Only mildly spicy—control the heat by adjusting the jalapeño and chili powder.
3. Can I add vegan cheese?
   Absolutely! Stir in a handful of shredded plant-based cheese near the end for extra creaminess.
4. Is this good for meal prep?
   Yes! It keeps well in the fridge and makes an easy heat-and-eat breakfast or lunch.
5. Can I skip nutritional yeast?
   Yes! It adds a cheesy, savory flavor but the scramble is still delicious without it.

Final Thoughts
This Southwest Tofu Scramble is a fast, flavorful, and filling way to power your day. With colorful veggies, plant-based protein, and warm, smoky spices, it’s everything you need in a satisfying breakfast—or any meal, really. Packed with bold flavor and ready in minutes, this recipe belongs in your weekly rotation.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your scramble turns out.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American, Southwest-Inspired

Nutritional Information (Per Serving):
Calories: 290 | Protein: 18g | Carbohydrates: 12g | Fat: 18g | Fiber: 4g | Sodium: 400mg

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