Southwest Tofu Scramble

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Plate filled with breakfast potatoes and Southwest Tofu Scramble

Once you tackle a vegan omelet head on, it seems the only logical thing to do is master the art of the tofu scramble. Not to sound cocky or whatnot, but I believe I may have done it. Let’s do this!

Tofu, onion, red pepper, kale, and spices on a dark background

As you may know, I kinda have a thing for tofu. Since figuring out how to make it taste good, I’ve been stir frying it, eating it in salads, putting it in Vietnamese Spring Rolls, and baking it to crispy peanut perfection. I can’t get enough of the stuff.

Recently, I’ve been loving tofu for breakfast. It makes such a healthy, satisfying meal to have first thing in the morning as 8 ounces has nearly 20 grams of protein!

Skillet of crumbled tofu and veggies

Tofu scrambles used to intimidate me. What goes in it? How do I cook it? Is there sauce involved? What if I’m afraid of turmeric? (Kidding but not kidding on the last one.)

Not so with this tofu scramble. It’s as simple as they come.

10 ingredients
30 minutes
1 skillet
& NO fancy methods

Pouring spice mix into a skillet for our Easy Tofu Scramble recipe

Seasoning tofu scrambles was always a little daunting to me. But after taking a tip from Beth at Eat Within Your Means, I realized how ridiculously simple it was.

Just mix the dry seasonings of your choice with a little water and huzzah! You have a simple, pourable sauce – a tasty, zingy, spicy sauce, no less.

Two plates of vegan scramble and roasted potatoes

You guys are going to LOVE this scramble. It’s

Savory
Healthy
Satisfying
Perfectly spiced
Mega flavorful
Loaded with veggies
Packed with protein
& Seriously simple

This is the perfect breakfast or brunch even if you only have 20 minutes to spend on food in the morning. Simply press your tofu the night before so it’s ready to add to your veggies and sauce! It doesn’t get much easier than that.

Plates of Southwest Tofu Scramble and breakfast potatoes
Breakfast plate of scrambled tofu and veggies plus roasted potatoes

If you make this easy, savory Southwest Tofu Scramble, let me know! Leave a comment below or take a picture and tag it @minimalistbaker on Instagram or Twitter. I love seeing what you guys cook up. Cheers!

Plate of Southwest Tofu scramble for a simple gluten-free vegan breakfast

Southwest Tofu Scramble

Savory, Southwest-inspired tofu scramble with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!
Author Minimalist Baker
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Plate of Southwest Tofu Scramble and Vegan Breakfast Potatoes for a delicious meal
4.94 from 501 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

SCRAMBLE

  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 medium red onion (thinly sliced)
  • 1/2 medium red bell pepper (thinly sliced)
  • 2 cups kale (loosely chopped)

SAUCE

  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

FOR SERVING (optional)

Instructions

  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
*Inspired by/adapted from Eat Within Your Means.
*Southwest inspiration comes from chili powder.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 212 Carbohydrates: 7.1 g Protein: 16.4 g Fat: 15.1 g Saturated Fat: 2.4 g Polyunsaturated Fat: 4.8 g Monounsaturated Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 600 mg Potassium: 376 mg Fiber: 2.1 g Sugar: 3.3 g Vitamin A: 2550 IU Vitamin C: 80 mg Calcium: 460 mg Iron: 4 mg

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  1. Jonathan m says

    I made this delicious dish with zucchini mushrooms spinach substitute and it came out really good. It had a meaty texture

  2. Judith Stensland says

    I made this for lunch in about 15 minutes!! Added black salt to give it an eggy flavor. I cut up little tomatoes and a couple green onion for toppings and could only eat half of it! We will see how it is the next day reheated but definitely a go-to quick meal.

  3. Toccara says

    Sooooooooo goodddd
    However, not enough veg for me personally!!

    -I used a whole red pepper
    -I used spinach instead of kale
    -added 5-6 mushrooms sliced
    -whole tomato chopped
    -4-6 asparagus spears chopped

    I did the sauce recipe 3x for additional veg and didn’t use the salt for the additional 2.

    Honestly it’s my absolute favourite thing to eat!!! I serve it on air fried potatoes like the picture and hot sauce Valentina 🤩 thanks for the recipe I love ❤️ it

  4. Ann G says

    Wow! Is this tasty! I make a veggie omelet for myself almost every day. My usual veggies might seem kind of weird, but I enjoy the flavors–onion, asparagus, sliced brussel sprouts, mushrooms and spinach. I was using one egg and a few tablespoons of egg beaters, with a little shredded cheese. However, I wanted to replace the eggs and cheese and your recipe was just what I needed. The sauce was the perfect amount! Even my husband who usually doesn’t partake of my veggie omelet said he liked it! And as a bonus, I have half the scramble for tomorrow’s lunch. I wonder if you have tried the sauce with the addition of some nutritional yeast? I might give that a try next time. Thanks for the recipe! It will be a staple in my daily routine. PS. I topped it with some Truff hot sauce. It was amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo sounds delish! Nutritional yeast would probably be a tasty addition too. Thanks for the wonderful review, Ann!

  5. Amanda L says

    This is probably my favorite breakfast. Even for non vegans this dish is amazing and it just so happens to be so so good for you. I usually replace the kale with spinach and I too with avocado, cilantro, and cottage cheese (not vegan). Thank you!!!

  6. Jenny says

    I have been making this recipe for years. It’s very easy to substitute what you have/like and to double. We do kale, onion, and diced potatoes often, topped with chopped grape tomatoes and cilantro. We eat it straight-up or wrapped in warmed tortillas with cheeze. This recipe weaned my egg-lover off eggs! I’ve never made this for anyone who didn’t end up liking it. Now I’m experimenting with turning it into chilaquiles. Thanks!!!

  7. Marylou says

    Made this for Sunday brunch with oven roasted potatoes, tomatoes, salsa and kite hill sour cream. First time I tried a tofu scramble and this is a keeper! Thank you for such a great recipe. The only thing I added to the recipe was black salt.

  8. Beth says

    This was more delish than I ever expected! Whenever I make tofu dishes I’m usually disappointed but not this one. The seasoning was perfect and all the flavors and textures together were above and beyond my expectations for a yummy breakfast. A+++++
    I fried some chopped red potatoes in olive oil, garlic and onion powder and salt in the pan first, then made this recipe and then mixed the potatoes right in. Perfection! My husband loved it too. He was a vegetarian for 15 years so he loves meals like this. I’m staying away from eggs for awhile for health reasons so this was a healthy tasty alternative that I can certainly see myself incorporating into my regular routine :) Thank you so much for sharing your skills!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Beth! So glad you both enjoyed!

  9. Lise says

    I’ve made this several times now, and it’s delicious! I’ve used a few different veggies as well, such as mushrooms and zucchini.

  10. Coco says

    Oh my gosh…I love this scramble and make it almost weekly. So look forward to having it for breakfast, or brunch and even a couple of times for dinner. I double and sometimes triple the veggies because IMHO one package of tofu goes a long way. Also increased the spice (triple all except the salt and turmeric) – love the flavor. Add a little vegan chipotle mayo/dressing or maybe a vegan sausage patty once in a while. GOOD EATS!!!

  11. jenna says

    I’ve made this so often i’m surprised I have reviewed it yet. These are so good and work with so many different vegetables. I’ll swap out with whatever I have on hand. Love using this for breakfast bowls with beans, avocado, herbs, and salsa!

  12. Michelle says

    I have been making this tofu scramble for a couple of years now and I wanted to let everyone know how great it is! It checks all of the boxes in terms of nutritional value, and tastes fantastic. The only alteration I make is doubling the spices. Yum!!

  13. Alan says

    I made this recipe closely following the instructions but found the spices didn’t really penetrate the tofu, leaving it a bit lacking in flavour.
    Is there a trick to getting a better result next time? More water, softer tofu (I used firm)?

    Thx

    Btw – I do like the mix of veggies and final presentation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alan! Sometimes that’s just the nature of tofu… We think that extra firm tofu has the best results texture-wise for this recipe, and softer tofu might just get too mushy. Perhaps you could increasing the sauce amount slightly, for more flavor? Hope this helps!

  14. Tamsen LaPage says

    Just made this tofu scramble!!! Soooo good and flavorful. I used it with breakfast potatoes and made it into a burrito. Also added black bean and corn salsa, avocado and cilantro.. Great breakfast!!!

  15. Dawn says

    Easy to make and very delicious. I really liked the sauce suggestion for adding the spices and flavor. Full of vegetables and very yummy. I made it with a side of breakfast potatoes and it was a perfect dinner.

  16. Steven says

    Minimalist Baker strikes again with this perfectly balanced tofu scrabble. Very easy to make, and I found the sauce to be the right amount of heat. I had it for dinner tonight and I am already excited to eat the rest for breakfast tomorrow. Thanks for all your amazing recipes that are easy to follow and don’t cost a fortune to make.