I’ve been on a tofu scramble kick lately. Eventually, I will get around to trying some other plant-based breakfast recipes I have in mind, but for now it’s all about the scrambles!
I love this southwestern tofu scramble, the tofu is light and fluffy with a nice yellow coloring from the turmeric. Turmeric is a great spice and very healthy for you!
This tex-mex tofu scramble comes together in a cinch, making a filling breakfast, lunch or dinner. Feel free to use as much of the vegetables as you like, the more the merrier.
I’m also pleased to say this passed the picky eater test, my daughter loved this one!Print
SOUTHWESTERN TOFU SCRAMBLE
A quick and easy meal for breakfast, brunch, lunch or dinner!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Cuisine: Vegan
- 1/2 block organic tofu, firm or extra firm
- 1 tablespoon olive oil
- 1/2 onion, diced
- 5 oz. mushrooms, sliced
- 1 cup broccoli florets
- handful cherry tomatoes, halved or 1 large tomato, diced
- handful spinach
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
- salsa & avocado
- himalayan salt & pepper, to taste
- 1 or 2 tablespoons nutritional yeast, optional…for a cheesy flavor!
Drain and slice your tofu, I like to cut mine into thirds. Place the slices between a few paper towels or clean cloth. Press it between your hands or press tofu while lying on a hard surface, using the paper towels/clean cloth to absorb excess moisture. Set tofu aside.
In a skillet or wok, heat oil on medium-high, add the onions, mushrooms, broccoli in the oil until lightly softened. Add in the tomatoes and spices, mix again. Add tofu to the pan while crumbling the slices between your fingers. Add spinach and continue cooking over medium high heat, stirring occasionally to prevent burning. Cook until spinach starts to wilt.
Remove pan from heat. Serve with salsa, avocado and season with more seasoning as desired.
You can add/subtract any veggies you like, I just happen to love them and usually use all kinds. And remember, tofu has appx. 9 grams of protein per serving so it’s a great source for vegans. It’s very wallet friendly too, I find Non-GMO tofu for .98 cents (16 oz with 5 servings) and fully organic tofu for $1.70 (10 oz. about 3 servings)…pretty amazing!