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.
If you love a good scramble than this vegan scrambled eggs with tofu is just what you’re looking for!
Southwest Tofu Scramble is loaded with veggies and spiced with cumin for a Latin flavor and turmeric to add a nice yellow color. Feel free to use as much of the vegetables as you like. The more the merrier I always say!
This healthy, vegan tofu recipe comes together in a cinch and is ready in 20 minutes. It’s a filling plant-based main dish and can be served anytime of day – breakfast, lunch or dinner!
I’m also pleased to say this scramble passed the picky eater test, my daughter loved this one!
Ingredients You’ll Need
In this easy recipe, tofu is crumbled and sautéed with mushrooms, broccoli, tomatoes and greens with southwest spices and creating a savory, hearty tofu scramble to enjoy anytime of day!
Here is everything you’ll need:
- Organic tofu – firm or extra-firm
- Onion – any color
- Mushrooms – cremini (brown) pref.
- Tomatoes – regular or cherry
- Greens – spinach, kale or chard
- Turmeric – optional, but adds a nice yellow color
- Garlic powder
- Red pepper flakes – sub with a little cayenne pepper
- Salt & pepper
- Nutritional yeast – optional for a cheesy flavor
Can I add different veggies? Absolutely! Sub any of the veggies with bell peppers, using any color you like.
How To Make Southwest Tofu Scramble
- Drain tofu. There is no need to press it because we’ll cook it long enough on the stove to remove the remaining moisture. Set tofu aside.
- In a skillet or wok, heat oil on medium, add the onions and sauté for 4 minutes.
- Add tofu to the pan while crumbling chunks between your fingers, cook for 4 minutes.
- Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper and red pepper flakes, cook for 5 – 6 minutes.
- 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 my 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. adding a bit of water if needed so it doesn’t dry out and stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
This tofu scramble is great by itself, but adding a little something on the side makes it even better. Here are some of my favorite options:
- Serve with salsa or Pico de Gallo and avocado.
- Serve it with a side of Breakfast Potatoes, Oven Roasted Red Potatoes or Yukon Gold + Sweet Potato Home Fries.
- Pair with a serving of this Sweet Potato & Chickpea Breakfast Hash.
- Serve with homemade soft and chew Vegan Naan or toasted crusty Artisan Bread.
- Serve with corn or flour tortillas to fold into tacos or burritos.
- Make a super full meal with Cilantro Lime Rice, Vegan Refried Beans or Black Beans (Instant Pot)!
More Easy Breakfast Recipes
- Mini Chickpea Flour Frittatas
- Healthy Cinnamon Oatmeal
- Chickpea & Sweet Potato Breakfast Hash
- Easy Vegan Waffles
- Vegan Buttermilk Biscuits & Country Gravy
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
Southwest tofu scramble is loaded with veggies and makes a quick and easy plant-based main meal for breakfast, brunch, lunch or dinner!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: Serves 3 - 4 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: Vegan, American
- 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
- salsa or Pico de Gallo
- cilantro, optional
- sliced green onions, optional
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.
You can add/subtract any veggies you like, I just happen to love them and usually use all kinds.
If you love cumin, feel free to use 1 teaspoon.
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!
Keywords: southwest tofu scramble, tofu scramble
Updated: Southwest Tofu Scramble was originally published in July 2012. It has been updated with new photos and helpful tips in January 2020.