Quick and Easy Southwest Tofu Scramble (Vegan)
An easy and flavorful vegan tofu scramble that is perfect for a healthy meal prep!
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
Calories: 185kcalCarbohydrates: 10gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 136mgPotassium: 215mgFiber: 3gSugar: 3gVitamin A: 408IUVitamin C: 30mgCalcium: 143mgIron: 2mg
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