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.
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:
- 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.
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.
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!
FAQ & Expert Tips:
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!
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.
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!
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.
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!
More easy vegan breakfast recipes you will love:
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Southwest Tofu Scramble
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
- cherry tomatoes
- sliced avocado
- First, prep and chop the vegetables and whisk all the seasoning ingredients together in one bowl. Set aside.
- Add 1 Tbsp 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 Tbsp 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!
- 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