Looking for a southwest tofu scramble or recipe for scrambled tofu with southwestern flavours? This tofu scramble recipe is easy to make in 10 minutes using tofu, southwest seasoning (recipe below) and vegetables!
If you have your own southwest seasoning (pre-made) you can skip the seasoning I recommend and just use tofu with my recommended vegetables (but you can also use what you have at home!)
Recipe for Southwestern Tofu Scramble
If you ever have tofu sitting in your fridge and looking to make a quick high-protein tofu scramble, this 10-mins recipe is perfect!
How much protein is in this southwestern tofu scramble? 30 grams of protein per serving!
This breakfast is perfect for keeping you full and energized throughout the day and can be used for meal prep as well (breakfast or lunch!)
Ingredients
- Tofu
- Oil
- Red onion
- Bell Pepper
- Black Beans
- Corn
- Tomato paste
- Chilli powder (optional)
- Spinach or Kale (optional)
- Green onions (optional)
- Southwest Tofu Scramble Seasoning:
- Nutritional yeast
- Garlic Powder
- Onion Powder
- Cumin
- Turmeric
- Paprika
- Pepper & Salt
This Southwestern Tofu Scramble is vegan, vegetarian, gluten-free, nut-free and dairy-free.
How To Make Southwest Tofu Scramble
Start by squeezing as much water out of your block of tofu or use a tofu press! Dice red onion and bell peppers while heating a wok or large skillet over medium heat. Add oil and saute diced red onion for about 1 minute. Add the diced bell pepper and continue to saute for another 1 minute.
Move the diced onion and bell pepper to one side and crumble up the tofu onto the other side of the wok (feel free to add a bit more oil if needed before crumbling). Cook for a few minutes, allowing any excess water to evaporate from the tofu.
In the meantime, you can make my tofu seasoning by mixing: 2 tbsp nutritional yeast, 1 tbsp onion powder, 1/2 tbsp cumin, 1/2 tbsp turmeric, 1 tsp paprika, 1 tsp pepper & 1 tsp salt. Mix the onion, peppers and crumbled tofu together and add your tofu seasoning to your scrambled tofu. Mix well to coat the tofu evenly and let it cook for another minute or two to absorb the flavours.
Stir in black beans as well as corn, mixing everything together. Add tomato paste and chilli powder (if you prefer that hint of spice to make it even more southwest). Add the baby spinach (or kale) and cook until wilted and well mixed with the tofu scramble.
If the mixture seems a bit dry, add vegan butter or mayo for extra moisture and flavour (it’s optional tho). Add chopped green onions if you have and enjoy your southwest tofu scramble!
Watch me make it on YouTube here.
Southwestern Tofu Scramble
Equipment
Ingredients
- 1 block Tofu extra-firm, around 400g
- 1/2 tbsp oil more if needed
- 1 Red onion diced
- 1 Bell pepper diced
- 1 can Black beans drained & rinsed
- 3/4 cup corn
- 2 tbsp tomato paste ketchup or salsa
- 1 tbsp chili powder optional
- 4 cups Spinach or Kale, loosely packed
- 1 tbsp vegan butter optional (or vegan mayo)
- 2 green onions chopped finely
Southwest Tofu Seasoning
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cumin
- 1/2 tbsp turmeric
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Start by squeezing as much water out of your block of tofu or use a tofu press!
- Dice the red onion and bell pepper.
- Heat a wok or large skillet over medium heat and add oil. Add the diced red onion and sauté for about a minute. Add the diced bell pepper and continue to sauté for another minute.
- Move the vegetables to one side of the wok and add a bit more oil if needed. Crumble up the tofu and add to the other side of the wok and cook for a few minutes, allowing any excess water to evaporate from the tofu.
- Mix the vegetables and tofu together then add the [Scrambled Tofu Seasoning](https://thecheaplazyvegan.com/scrambled-tofu-seasoning/) (or individual spices) and mix well to coat the tofu evenly. Let it cook for another minute or two to absorb the flavours.
- Stir in the black beans and corn, mixing everything together.
- Add tomato paste and chili powder, if using, and stir to combine.
- Add the baby spinach (or kale) and cook until wilted and well mixed with the tofu scramble.
- If the mixture seems a bit dry, add vegan butter or vegan mayo for extra moisture and flavour (optional). Stir in the chopped green onions for added freshness.
- Enjoy right away with some toast, avocado and/or tempeh bacon or meal prep by dividing the scramble into four servings. This can be stored in the fridge for up to four days or frozen for longer storage.
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
Leave a Comment