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    Home » Recipes » Breakfast

    Vegan Southwestern Tofu Scramble

    Published: Apr 2, 2021 · Modified: Mar 16, 2022 by Emily This post may contain affiliate links

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    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"!

    Side view of scrambled tofu on plate
    Vegan Southwestern Tofu Scramble with toast and sliced avocado
    Jump to:
    • Ingredients
    • What is Kala namak?
    • How to make a Vegan Southwestern Tofu Scramble
    • Tip
    • Variations and substitutions
    • How to serve
    • Storage
    • FAQ
    • Related recipes
    • Recipe

    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!

    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.

    side view of scrambled tofu on plat with toast
    Vegan Southwestern Tofu Scramble

    Ingredients

    Here are the ingredients you will need to make this vegan Southwestern Tofu Scramble:

    Top down view of ingredients for scrambled tofu
    Ingredients to make 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!

    Top down view of scrambled tofu in cast-iron pan

    Tip

    • 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.
    • 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.

    Storage

    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.

    FAQ

    Do vegan scrambled "eggs" taste good?

    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.

    Do I have to add Kala namak or turmeric?

    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 color they add to the dish!

    Side view of scrambled tofu on plate with toast and avocado
    Vegan Southwestern Tofu Scramble with toast and sliced avocado

    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 any time of day or meal prep. Around here, it's an easy favorite come dinnertime!

    Related recipes

    • The Best Air Fryer Breakfast Potatoes
    • Vegan Horseradish Aioli
    • Vegan Broccoli Cheddar Egg Cups
    • Mushroom Vegan Egg Scramble
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    Recipe

    closeup of Southwest scrambled tofu on plate with toast and avocado

    Vegan Southwestern Tofu Scramble

    Emily Miller
    Breakfast is nourishing and fast with this Vegan Southwestern Tofu Scramble. Along with having the perfect amount of spices, it's quick to whip up and absolutely delicious! Cook a batch for breakfast or freeze it to have on hand for quick breakfasts on weekends. Enjoy some southwest flavor today in less than 30 minutes!
    5 from 86 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course Breakfast
    Cuisine American
    Servings 4 people
    Calories 190.1 kcal

    Equipment

    • 9-inch cast-iron skillet
    • wooden spoon
    • cutting board
    • chef's knife

    Ingredients
      

    • 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

    Instructions
     

    • Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add oil and swirl.
    • Add green onions, shallot, bell pepper, tomato, garlic, and sea salt. Stir and saute for 3 to 4 minutes, stirring occasionally, until vegetables start softening.
    • Add crumbled tofu, nutritional yeast, turmeric, kala namak, ground black pepper, and green chiles. Stir to combine, and cook for 4 minutes, stirring occasionally.
    • Add kale, stir occasionally for 2 minutes, and serve.

    Notes

    • 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!

    Nutrition

    Serving: 4servingsCalories: 190.1kcalCarbohydrates: 13.1gProtein: 15.8gFat: 9.7gSaturated Fat: 1.7gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 4.1gSodium: 717.2mgPotassium: 407.4mgFiber: 3.6gSugar: 5gVitamin A: 1764IUVitamin C: 58.8mgCalcium: 315.7mgIron: 3.3mg
    Keyword 30-minute, breakfast, Gluten-free, grain free, lunch, main dish, refined sugar free
    Tried this recipe?Let us know how it was!

    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.

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      Recipe Rating




    1. Crystal

      August 15, 2021 at 9:48 am

      5 stars
      I love tofu scramble and I love the spices that you've added. Thanks so much for this recipe!

      Reply
      • Emily

        August 15, 2021 at 10:30 am

        Thank you for your review, Crystal! I'm glad that you enjoyed the recipe.

        Reply
    2. Holly

      October 04, 2021 at 3:46 pm

      5 stars
      Another delicious recipe! We love tofu scrambles and thought the green chiles and kale were great additions.

      Reply
      • Emily

        October 05, 2021 at 11:22 am

        I'm so glad you found the recipe delicious, Holly! Thank you for taking the time to leave a review.

        Reply
    3. Kayla

      October 04, 2021 at 5:27 pm

      5 stars
      Yum! I am loving this tofu scramble! I love all the spicy southwestern flavors and it was so filling!

      Reply
      • Emily

        October 05, 2021 at 11:23 am

        Kayla, thank you so much for your review. I'm glad to hear that you're enjoying the recipe! This tofu scramble is one of my favorites!

        Reply
    4. Andrea

      October 04, 2021 at 7:26 pm

      5 stars
      Love a good tofu scramble! This recipe is absolutely delicious!

      Reply
      • Emily

        October 05, 2021 at 11:24 am

        Thanks for the review, Andrea, I'm so glad you enjoyed it!

        Reply
    5. Anaiah

      October 04, 2021 at 11:28 pm

      5 stars
      Mmm.. this southwestern tofu scramble was the perfect breakfast idea! The black salt definitely makes it taste more "eggy". I had mine with some roasted potatoes and sliced avocado. Delicious!

      Reply
      • Emily

        October 05, 2021 at 11:25 am

        Thank you for your review, Anaiah! I'm glad to hear that this southwestern tofu scramble was the perfect breakfast idea. Your combination sounds delicious!

        Reply
    6. Julia

      October 05, 2021 at 3:37 am

      5 stars
      This was such a good tofu scramble recipe. We loved all the different add-ins with the peppers, onions, and tomatoes. This, we will be eating again.

      Reply
      • Emily

        October 05, 2021 at 11:26 am

        Thank you so much for your review, Julia! I'm glad to hear that you enjoyed this recipe.

        Reply
    7. Marinela

      October 05, 2021 at 9:52 am

      5 stars
      This vegan southwestern tofu scramble is a delicious way to start off your day. Love high protein and delicious breakfasts like this simple plant-based recipe!

      Reply
      • Emily

        October 05, 2021 at 11:27 am

        Thank you for your review, Marinela! I'm so glad to hear that you enjoyed this recipe and found it easy to make!

        Reply
    8. Natalie

      October 06, 2021 at 1:42 am

      5 stars
      Lovely breakfast idea. Looks delicious and healthy. I'm going to make this scrumble for breakfast tomorrow. Thanks!

      Reply
      • Emily

        October 07, 2021 at 9:01 am

        Thank you for your comment, Natalie, I hope you enjoy it! This recipe is a favorite!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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