Home » Course » Breakfast + Brunch » SOUTHWEST TOFU SCRAMBLE

SOUTHWEST TOFU SCRAMBLE

Southwest Tofu Scramble with mushrooms, broccoli, kale, tomatoes and seasoned with cumin and turmeric is hearty, full of flavor and makes a perfect meal anytime of day! Vegan and gluten-free recipe.

side angle view of a bowl with a serving of southwest tofu scramble with items surrounding.

If you love a good veggie scramble than this vegan scrambled eggs with tofu, southwestern spices, and tons of vegetables is just what you’re looking for!

I’ve been mixing up my meal rotation with this Veggie Tofu Scramble, Kimchi Tofu Scramble and Tofu Scramble Stuffed Poblano Peppers. All are a little different, but equally delicious!

Why We Love This Recipe!

  • Healthy and delicious. This Southwest Tofu Scramble is loaded with a healthy mix of veggies – the more, the merrier, I always say, not to mention the yummy spices that make it savory and extra delicious.
  • Quick and easy. This vegan tofu recipe comes together easily and is ready in 20 minutes. It’s a filling plant-based main dish that can be served any time of day – breakfast, lunch, or dinner!
  • It’s kid-friendly. I’m also pleased to say this tofu scramble passed the picky eater test—my 10-year-old daughter even loved it!
top down view of ingredients used to make healthy southwest tofu scramble.

Ingredient Notes

In this easy recipe, tofu is crumbled and sautéed with a variety of vegetables and southwest spices, creating a hearty and savory tofu scramble.

Here is everything you’ll need:

  • Organic tofu – We recommend using firm, extra-firm, or super-firm.
  • Onion – Use any color – red, white, or yellow.
  • Mushrooms – We prefer cremini (aka brown or baby bellas), but shiitakes would be great too.
  • Broccoli – Use precut packaged for ease.
  • Tomatoes – We like to use cherry or grape, but regular can be used if diced.
  • Leafy greens – Use fresh spinach, kale, or chard.
  • Turmeric – Optional, but adds a nice yellow color to resemble cooked eggs.
  • Garlic powder – Adds a nice dose of flavor. A dash or two of onion powder can also be used.
  • Cumin – Adds a savory flavor. Feel free to add a dash of dried oregano, coriander, and/or paprika.
  • Red pepper flakes – Substitute with a pinch of cayenne pepper.
  • Salt & pepper – to taste (some like more, some like less)
  • Nutritional yeast – Optional for a cheesy flavor.

Looking for that sulfur eggy flavor?
To make tofu scramble taste like eggs, add a little kala namak (<wikipedia). It’s black Himalayan salt with the same characteristics that cooked eggs have – a sulphurous, pungent smell. For an authentic eggy flavor, add a generous pinch of this salt with the spices! You can find it online at a reasonable price here: Kala Namak (<affiliate link)

Can I add different veggies? Absolutely! Sub any of the veggies with bell peppers, using any color you like.

top down view of tofu being crumbled between fingers while adding it to a skillet with onions.

How To Make Southwest Tofu Scramble

  • Drain the tofu and set aside. (There is no need to press it because we’ll cook it long enough on the stove to remove the remaining moisture.)
  • Add oil to a skillet or wok and heat over medium. Add the onions and sauté for 4 minutes.
  • Add tofu while crumbling chunks between your fingers, and cook for another 4 minutes.
top down view of broccoli, mushrooms, tomatoes and spices added to tofu scramble.
  • Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper, and red pepper flakes, and cook for 5 – 6 minutes.
top down view of kale being added to tofu scramble.
  • Add the greens and nutritional yeast, stir, and cook until the greens soften and wilt. By now, the mushrooms will have cooked down, the broccoli will turn bright green, and the tomatoes will have softened (some may even split).
  • Season to taste, adding more salt and pepper as needed.

How To Store Leftovers

Refrigerator: Leftovers can be stored in the refrigerator for up to 4 days in a covered container. They make great make-ahead meal prep ideas!

Freezer: Tofu scrambles are freezer-friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link). Let thaw before reheating. You can also freeze larger portions in large ziplock bags.

Reheat: Warm leftover tofu scramble in a pan on the stove over low until warmed through. If needed, add a bit of water so it doesn’t dry out and stick to the pan. Alternatively, reheat in the microwave using 30 to 60-second intervals, stirring after each, until warm.

top down view of freshly made vegan southwest tofu scramble in a skillet.

Serving Suggestions

This tofu scramble is great, but adding something on the side makes it even better. Here are some of my favorite options:

top down view of a bowl with a serving of southwest tofu scramble with items surrounding.

More Easy Breakfast Recipes!

If you try this vegan scrambled eggs recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

SOUTHWEST TOFU SCRAMBLE

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Southwest tofu scramble is loaded with veggies and makes a quick and easy plant-based main meal for breakfast, brunch, lunch or dinner!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: Serves 3 – 4 1x
  • Category: Breakfast
  • Method: stovetop
  • Cuisine: Vegan, American

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water for water sauté
  • 1 block (14 – 16 oz) organic tofu, firm or extra-firm
  • 1/2 onion, diced
  • 6 oz. mushrooms, sliced
  • 1 cup broccoli florets
  • handful cherry tomatoes, whole or halved (or 1 large tomato, diced)
  • large handful greens (spinach, kale or chard)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • himalayan salt & pepper, to taste
  • 1 or 2 tablespoons nutritional yeast, optional for a cheesy flavor

To serve

  • avocado
  • salsa or Pico de Gallo
  • cilantro, optional
  • sliced green onions, optional

Instructions

Drain tofu. No need to press and get it all, we’ll cook it long enough on the stove to remove the remaining moisture. Set tofu aside.

Sauté onion: In a skillet or wok, heat oil on medium, add the onions and sauté for 4 minutes.

Add tofu: Add tofu to the pan while crumbling chunks between your fingers, cook for 4 minutes.

Add veggies & spices: Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper and red pepper flakes, cook for 5 minutes.

Add leafy greens & ‘nooch’: Add the greens and nutritional yeast, stir and cook until the greens soften and wilt. Remove pan from heat.

Serve with salsa, avocado and season more to taste.

Serves 3 – 4

Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.

Notes

You can add/subtract any veggies you like. I happen to love them and usually use all kinds.

If you love cumin, feel free to use 1 teaspoon.

To make tofu scramble taste like eggs, add a little kala namak (<wikipedia). It’s black Himalayan salt with the same characteristics that cooked eggs have – a sulphurous, pungent smell. For an authentic eggy flavor, add a generous pinch of this salt with the spices! You can find it online at a reasonable price here: Kala Namak (<affiliate link)

Remember, tofu has approximately 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!

Nutrition

  • Serving Size:
  • Calories: 181
  • Sugar: 4.2 g
  • Sodium: 130 mg
  • Fat: 9.9 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 13.5 g
  • Fiber: 5.3 g
  • Protein: 15.6 g
  • Cholesterol: 0 mg

Updated: Southwest Tofu Scramble was originally published in July 2012. In January 2020, it was updated with new photos and helpful tips.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!

4 Comments

  1. Made this for my husband and I today for a weekend treat and it is absolutely delicious. I am writing it in my personal cookbook now so I can have it on repeat. Would make a great breakfast for when we go camping! Thank you for the recipe :)






  2. This was my first try with tofu-for-eggs. I was scared! But it really was hard to tell them apart! I used spinach instead of kale and served it over steamed yellow potatoes. Thank you!!






    1. Julie | The Simple Veganista says:

      Yay, I’m so glad it was a hit! Your substitution and serving idea sounds delish too. Cheers to many more tofu scrambles! :)

  3. I made this last weekend for mother's day brunch. Delicious!!! I have loved every recipe I've tried from here. Thank you so much for sharing! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star