Quick and Easy Southwest Tofu Scramble (Vegan)

Time to welcome a new breakfast to your mornings with my Southwest Tofu Scramble! This vegan tofu scramble is easy, gluten free, bursting with flavor and uses real ingredients such as green bell pepper, red bell pepper and sweet onions.

Reasons you will love this easy tofu scramble

• It’s got delicious flavor and is an easy breakfast recipe for meal prep.
• It tastes great the next day.
• The onion and bell peppers create a nice sauce.
• This tofu scramble does taste like scrambled eggs!
• It’s versatile on how you serve it.
• This recipe is family and kid friendly. 

Looking for more Vegan breakfast ideas? Be sure to check out my Vegan Banana Pumpkin Waffles and also my Vegan Banana Blueberry Muffins. 

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Southwest Tofu Scramble Ingredients 

My recipe uses 10 simple and clean ingredients along with a combination of spices:

• Firm tofu

• Extra virgin olive oil

• Sweet onion

• Green pepper and red bell peppers

• Nutritional yeast

• Garlic powder

• Sweet paprika 

• Cumin

• Kosher salt

• Italian parsley

You can substitute firm tofu with extra firm tofu and you can use white, red onion or yellow onions if you don’t want to use sweet onions. Onion powder can also be used.

How to Make this Southwest Tofu Scramble Recipe

First you will start by pressing the tofu, so either pressing out the excess water with paper towels or putting the tofu between 2 cutting boards with a paper towel and pressing. Next you will crumble the tofu as you would ground meat. 

Start with preheating a large skillet with olive oil over medium heat. In a food processor, add the bell peppers and onion and pulse on “chop” setting. (add in batches if your food processor is small)

Turn the heat down to medium-low and add the diced onion and the peppers. Season with a dash kosher salt and pepper. Let it cook for about 5 minutes.

Add the crumbled tofu, give it a good stir to combine. Add a touch of salt, then add the other seasonings and the nutritional yeast. Let the tofu cook for 10-12 minutes, stirring every few minutes. When it’s done, add the fresh parsley. 

If you would like to have a bit more liquid, add a little water to the pan.

This recipe is done in under 30 minutes.

What to serve with Southwest Tofu Scramble

Serve with your favorite tortillas and make breakfast burritos. Hash browns, fruit, breakfast potatoes, or roasted sweet potatoes are also delicious. If you don’t need it to be vegan, add a little shredded cheese or top it with vegan cheese. You can also serve it with other roasted vegetables such as brussel sprouts, carrots, broccoli or butternut squash.

Best Tofu Scramble Toppings

Some of my favorite options are add in some black beans, cilantro, fresh salsa or tomatoes, green chiles, mushrooms, avocado slices, green onions and cayenne red pepper (or a dash of tabasco or other hot sauce).

Why I created this recipe

I really enjoy creating delicious tofu dishes! One thing I’ve been preaching to my husband about lately is that as we age and for other health reasons, we need to focus on plant based foods and think about reducing our red meat intake. This hasn’t been a problem for me because I enjoy vegetarian and vegan dishes.  I always have to make sure the vegan recipes I create for my husband though will be tasty and filling, because to him, nothing replaces a good piece of beef. 

But after serving this southwestern tofu scramble up and not saying a peep about it being tofu, my husband says it has an eggy flavor and fluffy texture so he didn’t even realize it wasn’t eggs! 

Amazing stuff!

Tips for a delicious Southwest Tofu Scramble

I’m all about work smarter not harder. Here’s my tip: chop your onion and bell peppers in a food processor on “chop” mode. It will extract all the natural juices that will get absorbed into the tofu. 

How to Store Leftovers

You can store this in an airtight container such as Snapware and it will last in the fridge for 2 days. 

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Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite