Southwest Tofu Scramble

Looking for a vibrant, protein-packed plant-based breakfast? This Southwest Tofu Scramble brings bold Tex-Mex flavors to your morning plate! Loaded with colorful veggies, black beans, and seasoned tofu, this one-skillet dish is easy, filling, and perfect for busy mornings or a laid-back brunch. Serve it solo, in a wrap, or over rice for a savory, satisfying start to the day.

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Why You’ll Love This Recipe
Plant-Based & Protein-Rich – Packed with fiber and protein to fuel your day.
One-Pan Meal – Minimal cleanup, maximum flavor.
Customizable – Easy to tweak with your favorite veggies and toppings.
Bold Flavors – Southwest spices make this dish exciting and satisfying.
Great for Meal Prep – Stays delicious for days, making your mornings stress-free.

Ingredients You’ll Need

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

Veggie Mix-Ins:
1 small red onion, diced
1 red bell pepper, diced
1 small zucchini, chopped
1 cup baby spinach, chopped
½ cup black beans, rinsed and drained
½ cup cherry tomatoes, halved
1 jalapeño, diced (optional for heat)

Toppings & Serving Ideas:
Sliced avocado or guacamole
Fresh cilantro, chopped
Lime wedges
Salsa or hot sauce
Tortillas, rice, or toast

Tools You’ll Need
Large non-stick skillet
Tofu press or clean towel
Spatula
Knife and cutting board
Mixing bowls (optional)

Step-by-Step Instructions

Step 1: Press and Crumble the Tofu

1. Press tofu for 10–15 minutes to remove excess water.
2. Once pressed, crumble tofu into small pieces using your hands or a fork. Set aside.

Step 2: Cook the Veggies

1. In a large skillet, heat 1 tbsp oil over medium heat.
2. Add onion and bell pepper. Cook for 3–4 minutes until softened.
3. Stir in zucchini and jalapeño (if using), cooking for another 2–3 minutes.
4. Add cherry tomatoes and spinach. Cook until the spinach wilts and tomatoes soften slightly.

Step 3: Add the Tofu and Seasonings

1. Push veggies to one side of the skillet and add crumbled tofu.
2. Sprinkle turmeric, smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and nutritional yeast over the tofu.
3. Pour in plant milk to help mix and create a slightly creamy texture.
4. Stir everything together and cook for 5–7 minutes, allowing flavors to blend and the tofu to heat through.

Step 4: Add Black Beans

1. Stir in the black beans and cook for another 1–2 minutes, just until warmed.
2. Taste and adjust seasoning as needed.

Step 5: Garnish and Serve

1. Remove from heat and top with sliced avocado, cilantro, and a squeeze of lime.
2. Serve with tortillas, toast, or over a grain bowl for a complete meal.

Tips for the Best Tofu Scramble
Use Firm or Extra-Firm Tofu – Silken tofu won’t hold up in this dish.
Spice It Your Way – Add cayenne, chipotle powder, or hot sauce for more heat.
Don’t Skip the Nutritional Yeast – It gives a cheesy, umami flavor that takes the scramble up a notch.
Customize the Veggies – Try mushrooms, corn, or kale based on what you have.
Let It Brown a Bit – Letting the tofu sit undisturbed in the skillet for a minute adds texture and flavor.

Serving Suggestions
Tofu Breakfast Tacos:
Scoop into small tortillas with guac and salsa.

Southwest Burrito:
Wrap it up with rice, beans, and avocado for a filling meal.

Grain Bowl:
Serve over quinoa or brown rice with a drizzle of chipotle sauce.

On Toast:
Top thick slices of sourdough or rye with warm scramble and a few dashes of hot sauce.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: For longer storage, freeze in portions for up to 1 month.

Reheating:
Skillet: Reheat with a splash of plant milk or water over medium heat.
Microwave: Heat in 30-second intervals, stirring between each until hot.

Frequently Asked Questions

1. Can I make this oil-free?
   Yes! Use a splash of veggie broth or water to sauté instead of oil.
2. Is this dish gluten-free?
   Yes, just ensure your spices and tortillas (if using) are certified gluten-free.
3. Can I add vegan cheese?
   Of course! Stir in shredded plant-based cheese for extra creaminess.
4. Is this kid-friendly?
   Yes! Just skip the jalapeño and adjust spice levels to suit little ones.
5. Can I prepare this ahead of time?
   Definitely. Make a batch and store for quick breakfasts throughout the week.

Final Thoughts
This Southwest Tofu Scramble is the ultimate way to energize your day with flavor and plant-based protein. It’s colorful, bold, and endlessly customizable. Whether you enjoy it as a taco filling, on toast, or straight from the pan, this hearty vegan scramble is sure to become a breakfast favorite.

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 tofu scramble turns out.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American, Tex-Mex

Nutritional Information (Per Serving):
Calories: 300 | Protein: 20g | Carbohydrates: 14g | Fat: 18g | Fiber: 5g | Sodium: 380mg

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