This vegan Southwestern tofu scramble is a delicious and nutritious way to start your day. Packed with protein-rich tofu, flavorful veggies like bell peppers and green chili peppers, and all the seasonings you need for an unforgettable flavor explosion in your mouth, this breakfast will ensure you're fueled up for whatever comes your way in the morning!
Serve it as part of a hearty brunch or just eat it on its own – either way, you won't regret trying this savory yet healthy dish!
This Vegan Southwestern Tofu Scramble is a healthy, satisfying, and protein-packed vegan breakfast that you'll want to make again and again. Firm tofu is sauteed with bell pepper, tomato, shallot, green onions, garlic, roasted green chile, and kale for the best vegan scrambled "eggs"!
This easy-to-make tofu scramble will start your morning off right by filling you up with protein and vegetables while also giving you that satisfying taste of home in less than thirty minutes.
This recipe is a delicious vegan alternative to scrambled eggs; we love it any time of the day, it's not just for breakfast! If you love mushrooms, try this vegan mushroom tofu scramble.
Since I live in the Southwest, I have a few other Southwestern-inspired recipes on my blog, such as Southwest Quinoa Bowl and Southwest Salad. I've been using roasted green chile in many recipes, such as my Vegan Southwest Skillet Cornbread.
Here are the ingredients you will need to make this vegan Southwestern Tofu Scramble:
- Extra-firm tofu or firm tofu drained and pressed, crumbled - you will find this tofu in the refrigerated section. Avoid silken tofu for this recipe. I crumble tofu with clean hands or you can use a fork or potato masher.
- Extra-virgin olive oil, or a neutral oil with a high smoke point such as avocado oil or grapeseed oil
- Orange bell pepper or red bell pepper for nutrition and color - they contain many vitamins and minerals. They're a great source of Vitamin C!
- Canned green chiles - no need to drain them.
- Kale - coarsely chopped, or you can use frozen chopped kale - optional.
- Nutritional yeast - for umami flavor
- Ground turmeric - for the yellow color
- Kala namak - black salt with a sulfurous, pungent smell, giving the tofu a taste similar to eggs. More information on kala namak is below! It's nice to add it but it is not essential to this recipe.
I also use kala namak in this Vegan Mushroom Egg Scramble, it's so good. A little goes a long way! This recipe has so much umami as well. Also try my delicious Tofu Salad Sandwich which features kala namak as an ingredient!
What is Kala namak?
Kala namak is a black Himalayan salt with a distinctive sulfurous, pungent smell; adding it to the tofu scramble gives it the taste of eggs. It's not always available locally, so I buy it online.
When I first heard of this salt, I thought it was black because of the name, but it's actually pinkish-grey.
How to make a Vegan Southwestern Tofu Scramble
Start by getting all of the ingredients measured, prepped, and ready; this recipe comes together quickly.
- 1) Heat a medium nonstick skillet or cast-iron pan over medium heat to medium-low heat for 3 minutes. Add oil and swirl.
- 2) Add the vegetables: add the green onions, shallot, bell pepper, tomato, garlic, and sea salt. Stir and cook for 3 to 4 minutes, occasionally stirring, until the vegetables start softening.
- 3) Add the crumbled tofu, nutritional yeast, turmeric, Kala namak, ground black pepper, and green chiles. Stir to combine, and cook for another four minutes, stirring occasionally.
- 4) Add the kale, occasionally stir for 2 minutes until it is starting to soften, and serve.
Hint: If you are not used to cooking with Kala namak or turmeric, start with a smaller quantity in this dish (or omit it if you prefer). I personally love both!
- You don't need to press the tofu. Cooking the tofu on the stovetop will remove any excess moisture. If it starts looking dry, add a tablespoon or two of water or unsweetened plant-based milk.
Variations and substitutions
- For even more Southwestern flavor, add cooked or canned black beans; be sure to drain and rinse them first. You can stir in a small amount of chopped cilantro at the end.
- Add spices such as chili powder, cumin, or smoked paprika. I would start with ½ teaspoon.
- Add garlic powder or onion powder, or both.
- To make these the best vegan scrambled eggs and take the flavor up another notch, add roasted Hatch chiles or other peppers! I suggest adding ¼ cup to ⅓ cup chopped freshly roasted chiles at the same time you would add the canned chiles in this recipe.
- Instead of kale, you can use fresh spinach. Stir in approximately ½ cup at the end, immediately before serving. Or stir in these Vegan Cheesy Kale Chips.
- Instead of canned green chiles, you can try half to one seeded and diced jalapeño. If you have fresh Hatch chiles or poblano chiles, roast and chop them; add about 4 ounces. Here are directions on how to roast chiles.
How to serve
This Mexican tofu scramble is delicious on its own, but adding something on the side takes it to the next level. Here are some of my favorite options:
- Top with avocado and coconut bacon.
- Serve with salsa.
- Serve it with a side of pan-fried potatoes or Air Fryer Breakfast Potatoes.
- Try it with toast or toasted homemade sourdough.
- Serve with flour or corn tortillas and make burritos or wraps.
- Serve it with Vegan Cheesy Kale Chips.
Refrigerate: You can store leftovers in the refrigerator for up to 5 days in an airtight covered container. This dish is great to make ahead for meal prep although I prefer it fresh.
Freeze: You can freeze leftovers for up to 2 to 3 months in an airtight-covered container or a freezer-safe ziplock bag. Let the container thaw in the fridge overnight before reheating.
Reheat: Warm the leftover vegan tofu scramble in a pan on the stovetop over low-medium until warmed through, adding a bit of water or plant-based milk if needed so it doesn't dry out and stick to the pan.
They taste amazing! I wouldn't say scrambled tofu tastes precisely like eggs, but the texture is similar; the Kala namak adds an "eggy" flavor.
No, it's optional. If you are not used to cooking with Kala namak or turmeric, you can start with a smaller quantity in this dish, or skip them altogether if you don't have them. I like the flavors and colors they add to the dish!
I hope you try this healthy Vegan Southwestern Tofu Scramble. I know you are going to LOVE it! This hearty plant-based dish is perfect for sharing at any time of day or for meal prep. Around here, it's an easy favorite come dinnertime!
If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Southwestern Tofu Scramble
- 1 tablespoon extra virgin olive oil or avocado oil or grapeseed oil
- 2 green onions thinly sliced
- 1 large shallot chopped (approximately ¼ cup)
- 1 large orange bell pepper chopped, or red bell pepper
- 1 Roma tomato chopped
- 1 large clove garlic minced
- ½ teaspoon fine sea salt
- 15.5 oz organic firm tofu drained and rinsed, crumbled, or extra-firm tofu
- 2 tablespoons nutritional yeast
- ¾ teaspoon ground turmeric
- ¾ teaspoon kala namak optional, recommended
- ½ teaspoon freshly ground black pepper
- 4 oz canned green chiles do not drain, or freshly roasted Hatch or poblano chiles, chopped
- ½ cup chopped kale coarsely chopped, or frozen chopped
- Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add extra virgin olive oil and swirl.1 tablespoon extra virgin olive oil
- Add green onions, shallot, bell pepper, Roma tomato, garlic, and sea salt. Stir and saute for 3 to 4 minutes, stirring occasionally, until vegetables start softening.2 green onions, 1 large shallot, 1 large orange bell pepper, 1 Roma tomato, 1 large clove garlic, ½ teaspoon fine sea salt
- Add crumbled tofu, nutritional yeast, turmeric, kala namak, ground black pepper, and green chiles. Stir to combine, and cook for 4 minutes, stirring occasionally.15.5 oz organic firm tofu, 2 tablespoons nutritional yeast, ¾ teaspoon ground turmeric, ¾ teaspoon kala namak, ½ teaspoon freshly ground black pepper, 4 oz canned green chiles
- Add kale, stir occasionally for 2 minutes, and serve.½ cup chopped kale
- You can store leftovers in the refrigerator for up to 5 days in an airtight-covered container. This dish is excellent to make ahead for meal prep.
- You can freeze leftovers for up to 2 to 3 months in an airtight-covered container or a freezer-safe ziplock bag. Let thaw in the fridge overnight before reheating.
- To reheat, warm the leftover vegan tofu scramble in a pan on the stovetop over low-medium until warmed through, adding a bit of water or plant-based milk if needed so it doesn't dry out and stick to the pan.
- I have a recipe for how to roast peppers and chiles.
- If you aren't used to cooking with Kala namak or turmeric, start with smaller portions, such as ¼ teaspoon, and work your way up. If you 're adventurous, try the amount I have noted in the recipe!
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.