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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 153 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 190.1 kcal

Equipment

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 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

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
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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.