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Southwest Tofu Scramble

The tofu breakfast scramble is full of flavor & fresh veggies for a hearty recipe that is so simple to make!
4.67 from 3 votes
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Course: Breakfast + Brunch
Cuisine: Southwest
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings


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


  • 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


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!