Home / News & Recipes / Southwest Tofu Scramble
Southwest Tofu Scramble

Southwest Tofu Scramble

One of the biggest challenges for people who decide to go vegan is finding filling breakfast options without relying on sugary breakfast pastries or cereal. Not only are these items less nutrient dense, they also will leave you feeling hungry. Instead, opt for this savory vegan Southwest Tofu Scramble that will make you forget eggs ever existed!

When crumbled and cooked lightly, extra firm tofu has a texture almost identical to scrambled eggs and using turmeric gives the tofu a yellow hue to match. For southwestern flavor, this scramble is packed with red bell pepper, corn and spices like cumin and chili powder which will provide the perfect kick to your morning.

Served with healthy fat from avocado and some toasted whole wheat bread, this breakfast is wonderful for a weekend brunch with friends or a hearty weekday breakfast.

Southwest Tofu Scramble Recipe

Servings: Serves 4
Prep & Cook Time: 20 minutes

1 block extra firm tofu, drained and pressed for 10 minutes to remove any moisture*
1 tablespoon coconut oil
1 shallot, diced
1 red bell pepper, chopped
½ cup corn kernels, cooked
2 cups spinach, chopped
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon turmeric
½ teaspoon sea salt
½ teaspoon black pepper, cracked
3 tablespoons water
1 avocado, diced
4 tablespoons salsa, optional
4 slices whole wheat toast, optional


Cooking Instructions: 

  1. In a medium skillet over medium heat, add coconut oil. When oil is hot, add shallot and bell pepper. Cook for 5 minutes, or until soft before stirring in the corn kernels and spinach. Cook another 3 minutes until the spinach is wilted.
  2. Place the tofu in the pan and break it up into small pieces with a spoon while incorporating it into the vegetables mixture.
  3. In a small bowl, whisk together the cumin, garlic powder, chili powder, turmeric, salt, black pepper and the water.
  4. Pour into the pan and stir well. Let cook for 3 - 5 minutes or until water is absorbed. Be careful not to cook too long as this will make the tofu too soft. Serve with avocado and salsa along with whole wheat toast.

*To remove excess water from tofu: Wrap tofu in a paper towel or a clean kitchen towel. Place between two plates and weigh down top plate with something heavy like a can or jar of tomato sauce. Let sit for 10 minutes before removing the tofu.

Have you given it a try? Share with us on Instagram!


Leave a comment