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.

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!

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.

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.

• Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper, and red pepper flakes, and 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 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.

Serving Suggestions

This tofu scramble is great, but adding 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.

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