Southwest Tofu Scramble

I make a variation of this recipe at least once a month. As written, it’s very boring. I add one can of black beans, one can of corn, and one can of rotel tomatoes. I also add cayenne pepper. This recipe makes about 5 servings and it freezes well.

This was my first tofu scramble and I have to say it was very good. I would totally make this again.

So glad I found this! I have an egg allergy (along with many other dietary restrictions) and I’m really excited to have a healthy, protein-packed option for breakfast with this yummy recipe. I’ve never cooked tofu before but your instructions were very clear and it worked out perfectly. I made it exactly according to the recipe and I wouldn’t change a thing. I will probably substitute the kale with spinach from now on, just due to personal preference. And I’ll probably double the bell pepper in the future – yum!! I also plan to try it in a breakfast burrito with some sriracha and avocado. Thanks again! Wish I could post a picture because it turned out as beautiful as it is delicious!!

I’m learning how to eat plant based foods and this was my first attempt to replace a recipe from my “not so good for me” trued and true egg breakfast. Hands down- this is DELISH! The flavors and texture are familiar and taste light and dare I say, even better. I’m adding this as one of my go-to recipes for breakfast. BIG YUM- SUPER EASY TO MAKE-THANKS!.

LOVED THE SPICE COMBO – JUST A GREAT HEARTY ANYTIME MEAL FOR ME !

Just made this – my first tofu scramble ever! This was really really good! I topped it with some salsa which made it even better imho. I will definitely be making this again – thank you!

We’ve been following and making your recipes for years and they are always delicious and well thought out. Also easy to follow which is a big plus with easily accessible ingredients. Thank you so much!

Thank you! This was my first time making scrambled tofu, and it was great! I used firm (not extra-firm) tofu, but pressed/drained it for a couple hours, and the texture was perfect. I used bok choy instead of kale, but I imagine any similar leafy green veggie would work. I look forward to makin this again soon.

yes and it was yummy and the next day i made it in to a burrito. i love all the goodies here so much i bought ur cook book

Made this today. Amazing! Used them in my breakfast burrito and it’s AMAZING

Waw!! Amazing ! Couldn’t taste the difference other than it’s 100% better !!!!

Literally if I ever have a question on how to put ingredients together or have a craving I look up your recipes!! Thankyou for making the veggie life so yummy!!

I’m new to tofu but wanted to try this for awhile. I used about 125 grams of tofu. The seasonings were awesome (always add the turmeric) and I served it with hash browns, grated smoked old cheddar, and diced tomatoes, green onion, jalapeños, and cilantro. It was very tasty but dry. Maybe next time I’ll skip draining it or add more water to the spices.

I made this w/ 24 oz of tofu and went heavy on the spices. My non-vegan family really liked it 😊! I added some vegan mozzarella and topped it with cilantro, and it was amazing! Definitely going to make it again!

Excellent recipe. I had run out of eggs and was craving protein for breakfast, so thankfully I found this recipe and some tofu in the fridge. Garnished with green onions and chipotle hot sauce—yum! This saved my Sunday morning! Thank you 😀

This is a simple, flavorful, and filling dish. Thank you!

Loved this. Made it for a filling lunch. Tossed in a few (pre-boiled and sliced) potatoes to carmelize with the pepper and onion. I used chipotle chili powder because I like things spicy and spinach for kale. Mixing up a few handy spices and adding water to thin was brilliant, easy and quick.
Thank you for the recipe and the great idea!

Amazing flavor, this is what I usually eat with eggs but with Tofu was equally satisfying and yummy! Thank you to the recipe!

Hi
I followed the exact recipe and loved it. I did not have to add anything else it was very good.

Love this dish! We keep coming back to it over and over again. Last time we used it to make breakfast tacos with some Valentina hot sauce and it took it to the next level. Thanks for the recipe!

I didn’t have kale but I had Brussels sprouts and 1 potato. The spices are fantastic. So yummy!

I use this recipe regularly for lunch prep. To make it easy peasy, use frozen shredded kale. I double the recipe and it makes four substantial servings. It stays fresh all the way till Thursday if I make it on Sunday. It’s yummy warmed up or cold (depending if you want to brave the staff room microwave). I highly recommend topping with salsa and Earth Island chipolte mayo.

Easy and delicious! I think this recipe is a perfect introduction to using tofu for breakfast. It’s really flavorful but simple at the same time. Mine turned out just like the photos and video. I also served it with your breakfast potatoes. It was a hit! I can’t wait to make this again. Thanks for this wonderful recipe!

I was so scared to try tofu. I’ve only ever had soggy tofu in miso soup. This was really good! Even my husband and the one brave daughter who tried it said so. I will definitely be making it again and am excited to try other tofu recipes.

FINALLY! A tofu scramble that works! And I’m a southwest food fanatic, so that makes it even better.

With an english muffin and a slice of Follow Your Heart vegan cheddar, I’m in vegan breakfast sandwich heaven! Also, you can’t forget the side of crispy, golden tater tots.

Just starting out in the vegan world. This was my first time trying tofu scramble. Loved it! Added Trader Joe’s soy chorizo and it was amazing! Love all the flavors. This is definitely going in the keeper pile.

This was the first time we did tofu scramble and it was sooo delicious. It was easily one of the yummiest dishes I have ever made and it was so simple. Thank you for sharing!

I’ve never tried a tofu scramble before and after making this, I’ll definitely be making it again. Very good replacement for eggs.

I don’t think there’s a single recipe I’ve used from minimalist that’s every been less than an 8/10. As a 13 year vegetarian/vegan I have never attempted tofu scramble until this recipe and because I was always skeptical of it being bland or squishy. Well I’m so glad I did because this recipe was AMAZING. Changed my view on scramble entirely, 10/10!!!!

This was delish!!! I threw in a little bit of harissa for spice and served with a little bit of tahini. I made with some breakfast potatoes (red) but I think would also be excellent with some roasted sweet potatoes or on toast! I do not like scrambled eggs at all, so this is a great breakfast protien!

Amazing recipe! Easy, fast and really delicious. Thanks from an egg-allergic family!

This is delicious! My husband, a bacon and eggs eater, really enjoyed it, too. I used a pound of tofu for me to have leftovers so took the vegetables out of the pan to cook the tofu and then blended it together along with some added black beans. We love extra spicy, so I made much more of the sauce. Added some oven roasted mini-red potato pieces to it, and it was amazing!

Really delicious, served over potatoes made a filling and healthy breakfast! Even my meat-loving partner who is normally turned off by tofu enjoyed it. I used firm tofu instead of extra firm and found it to have a closer consistency to scrambled eggs.

Great recipe! We did extra firm silken tofu (it’s what we had on hand) and it ended up just perfect, in fact I really like the consistency. And as other mentioned, the great sauce that really makes it all come together! I look forward to this recipe again soon. It’s such a quick and yummy one!

As a transitioning vegan, this tofu scramble helps me really not miss scrambled eggs AT ALL. I love that it forgives slight adjustments for spice preferences and accommodates veggies-on-hand while still maintaining its integrity. Great alone, with the Simple Breakfast Potato or avocado toast.

I’m on an oil-free diet, so I sauteed without oil, which is not a problem, even in a regular pan. I simmered the kale for a couple of minutes to soften it before adding. And I didn’t have chili powder so I subbed smoked paprika. The sauce is brilliant. It really makes the oil-free version work. I simply added it in right away, with the tofu, to prevent sticking. Really enjoyed this and will make it again.

I make the southwest tofu scramble each week. I just love the warmth the turmeric adds to the flavor of the tofu and veggies. My egg free 1 year old is a big fan also. Thanks for this delicious recipe that my whole family can enjoy.

1st time cooking tofu. Sooo yummy!!

This is delish! The chili sauce is delish, esp. if you use a chili lime seasoning blend instead of plain sea salt! My suggestion is to NOT use extra firm tofu. Instead, use firm, crumble with you hands and immediately cook on medium heat for 5 minutes up front with 3/4 t of olive or even better, avocado oil. Set aside the cooked tofu. Resume the prep and cook as written. Then, when the veggies are done, mix in the tofu.

This was delicious! I added more veggies I had on hand that I wanted to use up. I had it with salsa and avocado on mine. My boyfriend had it without. We both had never had a tofu scramble and really enjoyed it! Will definitely make it again! Thank you for your recipe!

This was simple and delicious! I didn’t have any kale so used some ribboned courgettes and some mushrooms – worked really well and thoroughly enjoyed it- probably would used a little less chilli next time but it all looked and tasted great- I didn’t have anything else with it and was plenty fir one with an equal amount for another meal. I so enjoy your recipies and frequently pass in your detail to my children and friends . Keep up the amazing work!

I had some tofu in the fridge I kept avoiding for some reason. I had been wanting to make a scramble, but couldn’t find the time. Until this morning! Holy cow! I had leftover veggie fajitas I threw in at the beginning. The sauce for the tofu is PERFECT! And I added some Gimme Lean sausage ground in. Such a perfect go-to breakfast! I threw mine on a tortilla with some avocado.

So so tasty! I’ve been nervous about trying a scramble at home, since I’ve had a few while eating out that weren’t very good :/ Even my husband liked it and he can be quite picky. I did add a small amount of Kala namak for egginess, but otherwise followed the recipe as is. I will definitely be
making this again! Thanks for another great recipe 😘

Made this for the first time this morning and it. was. phenomenal. I will definitely be making again and again.

This is one of my go-to recipes! I end up throwing more veggies in and in turn, double the sauce that’s added to the tofu.

Oh, geez, I don’t know if I’ve left a comment before or not. But seriously every time I make this I have to tell You how super good this is. Just the way the recipe reads!!!

Amazing – This recipe is so flexible. I also add 1/8 tsp black salt and nutritional yeast. The sulphurus taste of the salt and the cheesy flavor of the yeast adds to the “egg” flavor. Thanks for the recipe :)

I love this recipe so much. I make it fairly regularly, so thought I should leave a comment. :)
The only change I make is sometimes I add sliced mushrooms with the onions and peppers. So satisfying, so delicious, easy and healthy. Thanks!

I made this recipe and it was sooooo delicious! I didn’t have the kale on hand so I used a frozen veggie stir fry mix instead and a regular onion rather than a red onion. I also did a few things different such as adding in onion and garlic, letting that cook a bit and then adding in the tofu and the stir fry mix and letting that all cook together with the spices for this recipe.

Turned out delicious and I added the scramble to a whole wheat tortilla and dipped it in the salsa. So delicious and filling

I am not usually a recipe review leaver, but man this was so good! I used mori-nu extra firm silken tofu since I have a tendency to walk away in the morning when I’m cooking, and I didn’t want it to dry out if I went to do my hair or something (plus I’m impatient, and silken means no draining!). I turned out amazing! I slapped it in a tortilla shell and had myself a little breakfast burrito!

Quick easy and tasty. Used mushrooms and zucchini instead of red pepper. Thanks for the inspiration. Everything you make is so delicious!

This is seriously legit! I had to sub spinach since I didn’t have kale, and I added some-home grown cherry tomatoes that I put into the pan with the spinach and sauteed for just a little bit. This could be the new breakfast go-to as I ween myself off eggs.

This dish was super tasty. The turmeric was a nice touch and shouldn’t be omitted in my opinion. I added a side of sautéed fresh spinach with a bit of leftover salsa. It was great!

YUMMY! SUPER EASY AND DELICIOUS!
As luck would have it, I had everything I needed for this recipe. It sounded so good on paper and since I had 16 oz tofu waiting to be used, I decided to risk it and double the recipe. I followed recipe as is, including the turmeric. Risk paid off! Definitely will be making again. Thank you!

best vegan tofu scramble recipe i have had, it’s so delicious. i have this for breakfast every morning with toast! thank you!

This was truly amazing!!! So delicious and flavorful. Definitely making it again!

This was fantastic. The spice paste was so flavorful! My tofu block was 12oz, so I doubled the spices (except the salt). I also added portobello mushrooms to the veggie mix, and subbed cipollini onions for the red onion. I had to show hubs the tofu package to make him believe it was a tofu scramble and not a real egg scramble I’m out brunch burritos :) we were both in love!

Wow! This was delicious! I have realized that the secret to yummy tofu is in the seasoning and you are spot on with this recipe! We didn’t have red pepper or kale, so I used fresh spinach and it was still delicious! Thank you for your delicious recipes!

flipping heck! how delicious is this?? definitely a keeper :) Used smoked tofu as thats what i had in the fridge, really tasty

Thank you for the recipe! The dish came out delicious! I didn’t have the red onion or kale on hand so I used orange bell pepper and spinach.

Fantastic! Made this morning and loved it! Flavourful, colourful, and delicious. I didn’t have enough kale so added spinach. Next time i will double the amount as it tends to wilt down quite a bit. Thank you for sharing the recipe :)

So delicious for brunch! I did have to double the spice mixture because it wasn’t enough to cover the tofu. I added cooked black beans at the end and served it with tortillas, avocado, and lime. Will be keeping the recipe to make again soon!

Delicious! I’ve been scared to try tofu. Don’t know why. I made this today and love the taste and texture. Added smoked chipotle to the spices. Made tacos and added homemade green salsa.

Still not enough flavor? ADD MORE WATER FILLED WITH MORE SPICES (and any others you like, of course). I like BOLD flavors and a shot-full or so isn’t nearly enough for me; I USE A SMALL JUICE GLASS NOW. Caution: I ACTUALLY OVER-FLAVORED MY TOFU ONCE. Meh, trial and error! And, yeah, it takes ~4 minutes longer for the liquid to cook out with high heat, but it’s worth it.
This is like the DELICIOUS tofu scramble from Strong Hearts Cafe in Syracuse. I’m not a vegetarian yet I dream of it.
THANK YOU FOR THIS!

This was amazing! It was our first time trying tofu in place of eggs. My husband was skeptical at first but it is going to be our weekend go-to now.

AMAZING!!

This was delicious! The only thing I did different was I didn’t add turmeric, added black olives in with the sauteed veggies and topped the whole thing with sriracha. I had this with an everything bagel with garlic hummus and sriracha on the side.
Thanks for this recipe, I will definitely make this again!

I also added some vegan tofu taco crumble from a different recipe but it was very good, it added texture and made a cruchy element. But the recipe was very good. it would make a very good breakfast wrap.

This recipe is so good! I’ve made it (& variations on it) a million different ways over the years, and it never disappoints. I just made it (using frozen kale and adding in some black beans, kala namak, and nutritional yeast… and a ton of cholula on top!) for a late brunch– it’s the perfect comforting/delicious/easy/soothing meal, especially for right now.

Dana, your recipes have been so great for me over the years (so simple, and easy to modify to fit my taste), and they’re consistently making my life better during this quarantine. Thank you so much.

First time making Tofu anything, and the first time trying tofu for my husband. This seriously was so delicious and filling!! He said probably the best scramble he’s ever had! Thank you for sharing!

Been keen to make this forever! Loved the recipe! A just crumbled the tofu with my hands which was quicker and fried the veges with sesame oil For more flavour and put some soy sauce on the whole thing as I saw that on other recipes on line! Super nice thank you :)

We make this for brunch every Sunday along with ‘Simple Breakfast Potatoes.’ It’s so good! We drizzle Yellowbird habanero sauce on top of the scamble for serving. Yummy!!

This is my GO-TO tofu scramble (my go-tofu scramble?). Love it. I always make 1.5x or 2x the sauce because I like lots of flavor and being able to get more spices on the veggies. Thank you for the recipe!

Made this yesterday with Potatoes POUPON. Amazing dish! Substituted homemade vegan broth for water. I used tumeric and my kids thought they were eating an egg scramble! Great dish for company. Looks great, smells amazing and the taste/texture is fantastic.

This was delicious!! I used masa harina (ground corn) in the sauce and it added a great texture and southwestern flavor. Will be making this again!

This was my first tofu scramble Since becoming vegan and I gotta say, way better than the alternative! We served it with the potatos and salsa. So good. I’m excited to try it again soon and throw it in the mix of our regular breakfasts!

Tasted super yummy. Great boost for protein :)

I used this to make my first tofu scramble after I attempted to press my extra firm block for a different recipe and the tofu crumbled. This turned into a tasty save! I used a kale and spinach mix I had on hand and added some black beans too. Thank you for the great recipe!

I have probably made this tofu stirfry 10 times. It has become our go-to weekend brunch dish. We love it with Cholula and avocado toast. Super easy and super delish!

Fav to go. We add black beans ?

I made this for the first time today. Hubby and I really liked it. Great recipe. Thanks for sharing with us.

This was my first time trying a tofu scramble and it was delicious. I made this with the breakfast potatoes and even my picky 8 year old ate it all. We’ll be having this again soon.

Being fairly new to a vegan lifestyle, I love this recipe! I occasionally miss eggs and this is my new go to for a nice weekend B’FAST. Sometimes I add a little soyrizo to the pan or change up the veggies and/or add some Daiya cheddar shreds and top with a bit of avocado. Great flavors and super easy!

Based on the recommendation in Vegan for Everybody, from America’s Test Kitchen, I used soft tofu broken into small chunks. It did a pretty good job of mimicking the texture of soft scrambled eggs.

Fabulous! This will definitely go into my WFPB cookbook! I made it exactly as printed and added a little enchilada sauce on top. Thanks!

This is probably the best Scrambled Tofu recipe around! The seasoning is perfect! In fact, I mix the seasoning, pack it in small paper sandwich bags and store it so I can make it really quickly in the morning. I also make it using frozen grilled peppers and onions from Trader Joe’s – it just makes it even easier (1 cup). On top of roasted potatoes or hashbrowns, topped with some salsa and sliced avocados, it’s so delicious! It is on my permanent rotation – great for breakfast, lunch or dinner. Thank you so much for posting this recipe!

This is a favourite, I make it all the time in double batch and scoop and reheat throughout the week! My favorite way to eat it is with toast spread with spread Em Kitchen Jalapeno lemon cashew cream! Omg my southwest fantasy

One of our favorite go to breakfast recipes! Great for meal prep too! I normally make the tofu scramble and then cut all the veggies and leave them raw to store in the fridge.

very good. never had tofu scramble before..was looking for a copycat recipe to amy’s breakfast burrito. I plan on using this filling to make burritos tomorrow and freeze them. you guys are talented!

I am fairly sure I’ve commented before but this is one of my favorite recipes! Tonight I made it with potatoes as a scramble. For the first time I added just a wee bit of turmeric and they looked just like scrambled eggs. So yummy!!! If there was a 10 star rating this recipe would get it.

I have made this so many times, I had to have a break from making it. It is delicious!!!! But I’ve been thinking I should make it again soon & I owe you the comment/rating.

** Personal recipe tweak: I always make a bit of extra sauce/add more spice and usually serve it with mixed herb sprinkled toast (it’s GREAT for breakfast!!). My secret weapon to personalising this is a sprinkle of sweet paprika on top. (Note – I tried the paprika in the sauce once & it did NOT work. It’s definitely an amazing sprinkle topper :D).

Thank YOU for these amazing recipes. More comments to come along the way. I might actually be starting to enjoy cooking ;)

Another perfect recipe from you! I struggle eating tofu and this tricked my mind into really believing I was eating eggs (the #1 item I miss since going vegan a few months ago). The tumeric really gives the tofu the perfect color. My husband and I are so happy to have this quick, easy meal to add to our rotation. Thank you so much!

I added sauteed mushrooms, soaked/sauteed cashews, wheatgrass, vegan cheese. The fam didnt even know it was tofu. This is a BIG win!