Home » Quick and Easy Southwest Tofu Scramble (Vegan)
| |

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.

southwest tofu scramble in a pan with avocado on top

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

Amazon Affiliate Link Disclosure:

This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.

close up of southwest tofu scramble

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.

serving up southwest tofu scramble

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).

serving southwest tofu scramble into a tortilla

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!

close up picture of southwest tofu scramble

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. 

Looking for healthy dinner ideas? Subscribe to my newsletter and receive recipes sent straight to your inbox!

close up of southwest tofu scramble

Quick and Easy Southwest Tofu Scramble (Vegan)

Kristina Cadelina
An easy and flavorful vegan tofu scramble that is perfect for a healthy meal prep!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Vegan, Vegetarian
Servings 4
Calories 185 kcal


  • 14 ounces firm tofu drained and crumbled
  • 2 tablespoons olive oil extra virgin
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • 1/2 medium sweet onion chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika sweet paprika
  • 1/2 teaspoon ground cumin
  • kosher salt as needed
  • fresh parsley garnish
  • avocado optional


  • Preheat the 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) Add the vegetables to the pan and season with a dash kosher salt. Let cook for 5 minutes.
  • Then 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 done, add the fresh parsley.
  • Serve with your favorite tortillas, fruit or roasted potatoes.
  • Enjoy!


Cooking Tip: 
A food processor isn’t needed to make this recipe. However chopping the bell peppers and onion in the food processor will help bring out the juices which helps with the flavor of the tofu and really makes it delicious!
This can be store in airtight container for up to 2 days in the fridge.
Topping Ideas: avocado, black beans, fresh salsa, tomatoes or vegan sour cream.


Calories: 185kcalCarbohydrates: 10gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 136mgPotassium: 215mgFiber: 3gSugar: 3gVitamin A: 408IUVitamin C: 30mgCalcium: 143mgIron: 2mg
Keyword Southwest Tofu Scramble, Tofu Scramble, Vegan Scramble
Tried this recipe?Let us know how it was!

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

Similar Posts


  1. 5 stars
    I love that there is a nice veggie boost with the tofu scramble! I’m always looking for more ways to incorporate fresh vegetables into my morning routine. And this recipe looks super versatile to do just that! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating