I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!
I recently shared my simple tofu scramble. It’s a quick and easy version that isn’t spicy but still delicious. This version is for the people who like a little spice!
Adding the beans to this tofu scramble really helps fuel you longer than the veggies alone. I also like to add potatoes and avocado to tofu scrambles but I didn’t here because those don’t reheat as well. This version with beans and peppers is a meal prep dream because it reheats like a dream. Stick your potatoes and avocado on the side if you want them.
This page contains affiliate links.
If you are new to tofu, check out my Tofu Starter Guide. I use extra firm tofu for this recipe. It’s found in the refrigerated section where vegan products are stored, usually near the dairy area.
For most recipes I use my tofu press but I don’t for tofu scrambles. I like to pull pieces apart with my hands because it looks more like a regular scramble.
Hearty Tofu Scramble
You can choose whatever types of veggies you want. I choose onions, bell peppers (I used half red and half yellow), and jalapenos.
These also make great Breakfast Burritos! Choose your favorite burrito-size tortilla, scoop in the Southwest Tofu Scramble, I like to add salsa, then fold it up.
Southwest Tofu Scramble
Ingredients
- 1/4 cup onion, diced
- 1 bell pepper, yellow or red, diced
- 1 jalapeno, sliced, de-seed if you don’t want it spicy
- 1 block organic , extra firm tofu
- 1 teaspoon salt (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1/4 cup water
- 1 can black beans, drained and rinsed
- 1/4 cup of chopped cilantro, more or less if desired
Do
- In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
- Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
- Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
- Continue to cook until all the water has cooked out and the tofu is hot.
- Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
- Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!
Serve this with potatoes, fresh veggies like tomatoes or avocado and a side of toast. I always eat this with salsa. When I’m in the mood for something a little more awesome, I’ll wrap it into a tortilla!
Southwest Tofu Scramble
I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!
Ingredients
- 1/4 cup onion, diced
- 1 bell pepper, yellow or red, diced
- 1 jalapeno, sliced, de-seed if you don’t want it spicy
- 1 block organic , extra firm tofu
- 1 teaspoon Real Salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1/4 cup water
- 1 can black beans, drained and rinsed
- 1/4 cup of chopped cilantro, more or less if desired
Instructions
- In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
- Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
- Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
- Continue to cook until all the water has cooked out and the tofu is hot.
- Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
- Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!
Notes
This recipe is best serve hot but can be stored in an air tight container in the refrigerator for a few days. The texture may change but the flavor will still be good.
We prefer this with a side of salsa and fresh veggies, potatoes or toast.
