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Southwest Tofu Scramble

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.

One thing I’ve been preaching to my husband about lately is that as we age, 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 he didn’t even realize it wasn’t eggs! 

Amazing stuff!

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close up pic of tofu scramble with avocado on top
Avocado is a great addition to this Southwest Tofu Scramble

How to Make Scrambled Tofu

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. 

Southwest Tofu Scramble Ingredients 

My recipe uses 10 simple and clean ingredients:

Firm tofu, extra virgin olive oil, sweet onion, green and red bell peppers, nutritional yeast, garlic powder, sweet paprika and cumin. ( and a little kosher salt )

You can substitute firm tofu with extra firm tofu and you can use red onion or green onions if you don’t want to use sweet onions.

close up of tofu scramble with fresh parsley on top
Fresh herbs like parsley or cilantro brings the flavors alive.

Best Tofu Scramble Toppings

I enjoy my tofu scramble recipe as is but here are some great add-ins that will make this taste even better:

Add in some black beans, fresh salsa or tomatoes, mushrooms, avocado slices and cayenne red pepper. (or a dash of tabasco) You can also add shredded cheese if you eat dairy or vegan cheese.

How to Serve Vegan Tofu Scramble  

My suggestion to make a soft taco and use Almond Flour tortillas to keep it vegan and gluten free. You can also serve this with roasted potatoes, fresh fruit, roasted vegetable such as sweet potato, brussel sprouts or on top of toast.

I Have a Large Family to Feed- Does Costco Sell Tofu

They do! It comes in 4 pack and will be located in the refrigerated section, not the meat section.

If you are using 14-16 ounce size of tofu, that can make 3 servings.

How Long Does This Southwest Scramble Take to Cook

This recipe is done in under 30 minutes.

Why I Love This Southwest Vegan Breakfast Scramble (And You Will Too)

  • It’s got great flavor and basic yet delicious spices.
  • 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. 

Tips for Making This Tofu Scramble Taste Great

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. You will start by sauteing them first and then adding in 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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Looking for more Vegan breakfast ideas? Be sure to check out my Vegan Banana Pumpkin Waffles and also my Vegan Banana Blueberry Muffins.

close up of southwest tofu scramble

Southwest Tofu Scramble

An easy and flavorful vegan tofu scramble that is perfect for a healthy meal prep!
Prep Time 5 mins
Cook Time 20 mins
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!

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