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 tofu scramble will start your morning off right by filling you up with protein and vegetables while also giving 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 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, including this Mexican tofu scramble recipe.
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. I have not been able to find it 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.
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).
- 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 my 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!
- Nutritional yeast - for umami flavor
- Ground turmeric - for the yellow color and flavor
- Kala namak - black salt with a sulfurous, pungent-smell, giving the tofu a taste similar to eggs.
- Canned green chiles: do not drain, or try ½ to 1 seeded and diced jalapeño. If you have fresh roasted Hatch chiles or poblano chiles, chop them and add about 4 oz! I have a recipe for how to roast chiles.
- Kale, coarsely chopped, or you can use frozen chopped kale - optional.
If you've been wondering how to make vegan scrambled eggs with tofu, I've got you covered! Start by getting all of the ingredients measured, prepped, and ready; this recipe comes together quickly.
- Heat a medium nonstick skillet or cast-iron pan over medium heat to medium-low heat for 3 minutes. Add oil and swirl.
- 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.
- 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.
- Add the kale, occasionally stir for 2 minutes until it is starting to soften, and serve.
- 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.
- Turmeric stains whatever it comes into contact with. Keep this in mind if you're using your favorite wooden spoon to stir. If you have a colored non-wooden spoon (mine is red), you might want to use that instead.
- 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!
Variations and substitutions
- For 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.
- Instead of canned green chiles, you can try half to one seeded jalapeño.
- 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.
If you love mushrooms, try this Mushroom Vegan "Egg" Scramble that is also made with tofu; it's got so much umami!
How to serve
This southwest 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.
- Accompany 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.
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 the container 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.
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 what 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 any time of day or meal prep. Around here, it's an easy favorite come dinnertime!
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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
- 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 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.
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.