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    Home » All Recipes » Breakfast + Brunch

    Published: Mar 4, 2021 · by Megan · This post may contain affiliate links.

    Southwest Tofu Scramble

    5.5K shares
    Jump to Recipe
    image with text "Vegan & GF Southwest Tofu Scramble"

    One of my favorite savory recipes for breakfast is making this delicious Southwest Tofu Scramble! It's one of those vegan & gluten-free tofu breakfast recipes you will fall in love with and is made complete with a homemade tofu scramble seasoning.

    two plates topped with a tofu scramble, vegetables, avocado, cherry tomatoes, toast, and a lime wedge

    If you've never made a tofu scramble, I think it's important to start off by saying these tofu eggs won't actually taste exactly like eggs. However, once you add in the seasoning & toppings it really mimics the texture & flavor of a delicious breakfast scramble!

    Take it from a girl who formerly ate eggs for breakfast every day- I can attest this really hits the spot when you're craving something savory and full of flavor.

    Tofu Scramble Ingredients:

    labeled ingredients including firm tofu, red pepper, red onion, kale, nutritional yeast, soy sauce, lime juice, water, oil, and spices

    Ingredient Notes:

    • Firm Tofu: Firm pressed tofu really is best, however soft tofu could also work. Just don't use silken tofu as it will change the entire texture and cooking process of the dish.
    • Soy sauce: to keep this dish gluten-free sub 1:1 for tamari or coconut aminos
    • While not pictured, I like to add toppings to my tofu scramble like avocado, cherry tomatoes, cilantro, or even a side of toast!

    Steps to make a vegan tofu scramble

    First, cook the vegetables

    For this vegan breakfast scramble, I decided to use peppers, red onions, and lacinato kale.

    However, feel free to use whatever vegetables you have on hand! If using kale or spinach, just make sure to add it right at the end of cooking so it doesn't get overcooked and wilt too much.

    While the vegetables are cooking, make the seasoning

    This tofu seasoning is really what gives this scramble all its delicious flavor! Simply add all the ingredients to a small bowl and whisk together until smooth. It will be semi-thick, but should mix into your tofu perfectly.

    two pictures of vegetables being cooked in pan and a bowl of sauce
    Left: Cooked Vegetables, Right: Bowl of seasoning sauce whisked together

    Set aside vegetables & cook tofu

    Once the veggies are done just remove them from the pan, add a little oil back to the pan, and cook the crumbled tofu. It doesn't need to cook long, just 3-5 minutes until it is nice and warm.

    two pictures of tofu being scrambled with seasoning
    Left: Tofu being sautéed in a pan, Right: Tofu being mixed with the seasoning sauce

    Add in seasoning & veggies

    Next, add in the seasoning and stir until the tofu is evenly coated. Finish off by adding the cooked veggies in and stirring everything together until warm.

    I really didn't want to overdo the salt in the seasoning, but if you want a saltier or spicier dish add in some salt, pepper, or even sriracha at this time too!

    Serve with toppings!

    I love serving this Mexican tofu scramble with avocado, cherry tomatoes, and chopped cilantro. However, adding in black beans could be another way to add more protein to this dish! I also highly recommend serving with a side of crispy buttery toast.

    P.S- As mentioned above if you want a spicier dish add a little sriracha to the mix. SO good!

    overhead shot of pan filled with scrambled tofu, red pepper, red onions,  and kale

    FAQ & Expert Tips:

    Does tofu scramble taste like eggs?

    It definitely mimics the texture of eggs, but it does not have that eggy taste. If you want more of an egg flavor the secret is to add in black salt aka kala namak. I prefer this dish without it, but do what works best for you!

    Does tofu scramble keep?

    While this dish is definitely best the day it is made, it can be stored in a closed container in the fridge for 2-3 days and reheated. You can reheat in the microwave or on the stovetop in a skillet dish at low heat.

    What other breakfast recipes go well with tofu scramble?

    This dish is honestly filling on its own, but I love serving it with a smoothie such as my Kale Apple Smoothie or my Strawberry Watermelon Smoothie in the summer. It also goes great with an Iced Mint Latte and a Vegan biscuit in place of bread!

    Is there a good substitute for nutritional yeast?

    Unfortunately, there really is not. Nutritional Yeast is a totally unique ingredient that gives this dish a bit of a cheesy taste. However, if you do not want to use it just skip it in this recipe.

    overhead shot of hand digging into plate of scrambled tofu, avocado, tomatoes, and toast

    I can't wait for you all to try this absolutely delicious Southwest Tofu Scramble for breakfast (or even dinner). It's an easy & delicious protein-packed recipe and perfect for using up any leftover veggies you have in the fridge. Enjoy!

    -TSG

    More easy vegan breakfast recipes you will love:

    • two green breakfast smoothies with spinach, blueberry, banana, hemp seeds
      Green Breakfast Smoothie
    • large biscuit on a plate
      The Best Vegan Biscuits
    • a frozen acai smoothiw bowl with blueberries and smoothie bowl toppings
      5 Ingredient Berry Protein Acai Bowl
    • a large stack of pancakes with yogurt and star anise on top being drizzled with maple syrup
      Vegan Vanilla Chai Pancakes

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    Southwest Tofu Scramble

    The tofu breakfast scramble is full of flavor & fresh veggies for a hearty recipe that is so simple to make!
    4.72 from 7 votes
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: Southwest
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Tofu & Veggies

    • 16 oz firm tofu crumbled
    • 2 tablespoon oil
    • 1 cup diced red pepper
    • ½ red onion diced
    • 2 cups chopped lacinato kale loosely packed
    • salt & pepper to taste

    Tofu Scramble Seasoning

    • 2 tablespoon soy sauce use tamari to keep gluten-free
    • 2 tablespoon water
    • 1 tablespoon lime juice about ½ lime juiced
    • 1 tablespoon nutritional yeast
    • 1 teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon turmeric
    • ½ teaspoon garlic powder

    Optional Toppings

    • sriracha
    • cherry tomatoes
    • sliced avocado
    • cilantro

    Instructions

    • First, prep and chop the vegetables and whisk all the seasoning ingredients together in one bowl. Set aside.
    • Add 1 tablespoon of oil to a pan. Once hot, add in the chopped red onions and peppers and cook 3-5 minutes. Then, add in the chopped kale and cook another 2-3 minutes until the kale has started to wilt. Season with salt & pepper to your liking, then add the vegetables to a small bowl and set aside for later.
    • Next, add the remaining 1 tablespoon of oil to the pan. Add in the tofu, either crumbling with your hands or with a spatula until it resembles the texture of scrambled eggs. Cook 2-3 minutes then pour on the seasoning sauce and mix together until the tofu is completely coated. Add the cooked veggies to the pan and cook another 1 minute, stirring until everything is warm and coated in sauce.
    • Turn off the heat and then add additional salt, pepper, or sriracha to to the scramble to match your preferences. Then, serve and top with optional toppings like avocado, cherry tomatoes, cilantro, or serve with a side of toast. Enjoy!

    Notes

      • This dish is definitely best the day it is made, it can be stored in a closed container in the fridge for 2-3 days and reheated. You can reheat in the microwave or on the stovetop in a skillet dish at low heat.
      • If you want more of an "eggy" flavor you can add some black salt to the dish
      • To keep this dish gluten-free make sure to use tamari vs. soy sauce

    Nutrition

    Calories: 197kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 515mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2347IU | Vitamin C: 62mg | Calcium: 172mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!

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    Reader Interactions

    Comments

    1. Kaye says

      February 13, 2025 at 3:49 pm

      5 stars
      really enjoyed it, very tasty scrambled tofu, I added black salt for a more egg taste,other than that followed recipe, will definitely make again.Thanks for a not boring scrambled tofu recipe

      Reply
    2. Charmagne says

      August 12, 2024 at 12:12 pm

      5 stars
      I have made many tofu scrambles, and this is the best one by far. So good! I had it as burritos with avocado and cilantro. Yum, can't wait to have the rest tomorrow.

      Reply
      • Megan says

        August 14, 2024 at 1:21 pm

        So glad you enjoyed!

        Reply
    3. dani says

      March 07, 2023 at 9:33 pm

      5 stars
      look no further, this is THE tofu scramble recipe! all others pale in comparison.
      I made this and my meat eating, tofu hating brother devoured it! he said he never knew tofu could "actually taste good!" 😆🙄
      absolutely delicious, thank you so much!

      Reply
      • Megan says

        March 07, 2023 at 10:59 pm

        Wow, thank you for such a nice review 🙂 so happy you both could enjoy it!!

        Reply
    4. Brenda says

      June 28, 2021 at 6:52 pm

      Delicious. I added cut up Yukon potatoes in mine. I’m new at this plant based thing, and this saved me from another smoothie! I reheated the leftovers the next day and thought it tasted every bit the same as the first day, so I just made a new batch and prepped a few days in advance.

      Reply
      • Megan says

        June 28, 2021 at 7:14 pm

        Love the addition of potatoes and glad it tasted great the next day 🙂 It's a great option to prep for the week!

        Reply
    4.72 from 7 votes (4 ratings without comment)

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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