Southwest Tofu Scramble
Southwest Tofu Scramble is a flavorful, plant-based breakfast packed with seasoned tofu, sautéed vegetables, and smoky Southwest spices like cumin, chili powder, and turmeric. This vegan scramble is a protein-rich, vibrant alternative to eggs that’s easy to customize and perfect for a nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: Serves 2
- Category: Breakfast, Vegan, Plant-Based
- Method: Sautéing
- Cuisine: Southwest, American
- Diet: Vegan
Ingredients
Scramble:
8 ounces extra-firm tofu
1–2 tablespoons olive oil
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
2 cups kale, loosely chopped
Sauce:
1/2 teaspoon sea salt (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Water (to thin sauce as needed)
1/4 teaspoon turmeric (optional)
For Serving (optional):
Salsa
Cilantro
Hot sauce
Breakfast potatoes, toast, and/or fruit
Instructions
- Press tofu to remove excess moisture; crumble into bite-sized pieces.
- Heat olive oil in skillet over medium heat; sauté red onion and bell pepper for 3-4 minutes until softened.
- Add tofu and kale; cook 5-7 minutes, stirring occasionally.
- Mix salt, garlic powder, cumin, chili powder, turmeric, and enough water to create a pourable sauce.
- Pour sauce over tofu and veggies; stir to coat and cook 2-3 minutes for flavors to meld.
- Serve warm with optional salsa, cilantro, hot sauce, and sides.
Notes
Add black beans or corn for extra protein and texture.
Substitute kale with spinach or Swiss chard.
Add diced jalapeños for more heat.
Top with avocado slices or vegan cheese.
Wrap in tortillas for breakfast burritos.
Store leftovers refrigerated up to 3 days; reheat gently.
Find it online: https://familydinnercooking.com/southwest-tofu-scramble/
