Description
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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Ingredients
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
Instructions
Step 1: Press and Crumble the Tofu
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Press tofu for 10–15 minutes using a tofu press or wrap in a clean kitchen towel with a heavy pan on top.
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Once drained, crumble tofu into bite-sized pieces using your hands or a fork. Set aside.
Step 2: Sauté the Veggies
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Heat 1 tbsp oil in a large skillet over medium heat.
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Add diced onion, bell pepper, and zucchini. Cook for 5–6 minutes until softened.
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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
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Push veggies to the side of the skillet and add the crumbled tofu.
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Sprinkle with turmeric, paprika, chili powder, cumin, garlic powder, salt, and pepper.
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Pour in the plant milk and nutritional yeast.
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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
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Stir in chopped spinach and black beans.
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Cook for another 2 minutes until the spinach wilts and the beans are warmed through.
Step 5: Garnish and Serve
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Remove from heat and top with fresh cilantro and avocado slices.
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Serve with lime wedges and your favorite hot sauce or salsa.
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Enjoy in a breakfast bowl, wrapped in a tortilla, or on toast.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American, Southwest-Inspired