Southwest Tofu Scramble

Start your day right with this protein-packed and veggie-loaded Southwest Tofu Scramble that’s bursting with bold Tex-Mex flavors. A satisfying vegan alternative to scrambled eggs, this hearty dish comes together in under 30 minutes and makes a perfect breakfast, brunch, or even a light dinner.

I discovered tofu scramble during a plant-based challenge and instantly fell in love.

One morning, I decided to blend my love for spicy Southwestern flavors with the simple tofu scramble I had been making.

I tossed in some bell peppers, onions, and black beans, and added a smoky seasoning blend—and the result was magic.

Since then, it’s been my go-to recipe whenever I need a fast, flavorful, and filling meal.

Why You’ll Love This

• Flavor-packed and satisfying – A smoky, savory, and spicy kick in every bite, thanks to cumin, paprika, and chili powder.
• High in protein and fiber – Tofu and black beans deliver a double hit of plant-based protein to keep you full longer.
• Quick and easy – Ready in under 30 minutes with simple pantry-friendly ingredients.
• Completely customizable – Add your favorite veggies, adjust the spice level, or serve it with avocado, salsa, or warm tortillas.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisines: Southwest, Vegan, Tex-Mex
Servings: 2–3 servings
Estimated Cost: $6–$8 (varies by region)

Equipment:

• Non-stick skillet
• Spatula
• Mixing bowl
• Fork or potato masher
• Knife and chopping board

Ingredients

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup canned black beans, rinsed and drained
• 1 clove garlic, minced
• 1/2 tsp ground turmeric (for color and health benefits)
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• Fresh cilantro or green onions for garnish
• Lime wedges for serving

Step-by-Step Instructions

1. Prepare the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels. Press it for 10 minutes to remove excess moisture. Once pressed, crumble it into bite-sized pieces using your hands or a fork.
2. Cook the veggies: Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and bell peppers. Sauté for 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds.
3. Add tofu and spices: Add the crumbled tofu to the skillet. Sprinkle in turmeric, paprika, cumin, chili powder, salt, pepper, and nutritional yeast (if using). Stir well to coat everything evenly in the spices.
4. Mix in beans: Toss in the black beans and cook for another 5–6 minutes, stirring occasionally until the tofu is golden and slightly crispy on the edges.
5. Finish and serve: Remove from heat and garnish with fresh cilantro or green onions. Serve with lime wedges, toast, tortillas, or avocado slices.

Nutrition Facts (per serving, estimated)

• Calories: 290
• Protein: 18g
• Carbohydrates: 14g
• Fiber: 5g
• Fat: 18g
• Saturated Fat: 2g
• Sodium: 410mg
• Sugars: 3g

Tips for Success

• Use extra-firm tofu for the best texture and easier crumbling. Softer tofu can become too mushy.
• Don’t skip pressing the tofu — this step ensures your scramble isn’t watery.
• Adjust spices to your taste — like it spicy? Add cayenne or diced jalapeños.
• Add toppings like avocado, salsa, or vegan cheese to elevate the flavor and texture.

Print Pin

Southwest Tofu Scramble

Start your day right with this protein-packed and veggie-loaded Southwest Tofu Scramble that’s bursting with bold Tex-Mex flavors. A satisfying vegan alternative to scrambled eggs, this hearty dish comes together in under 30 minutes and makes a perfect breakfast, brunch, or even a light dinner.

Course Main Course

Cuisine Southwest, Vegan, Tex-Mex

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 290kcal

Cost $6–$8

Ingredients

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 tbsp olive oil
• ½ red onion diced
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ cup canned black beans rinsed and drained
• 1 clove garlic minced
• ½ tsp ground turmeric for color and health benefits
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp chili powder
• Salt and black pepper to taste
• 2 tbsp nutritional yeast optional, for cheesy flavor
• Fresh cilantro or green onions for garnish
• Lime wedges for serving

Instructions

• Prepare the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels. Press it for 10 minutes to remove excess moisture. Once pressed, crumble it into bite-sized pieces using your hands or a fork.
• Cook the veggies: Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and bell peppers. Sauté for 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds.
• Add tofu and spices: Add the crumbled tofu to the skillet. Sprinkle in turmeric, paprika, cumin, chili powder, salt, pepper, and nutritional yeast (if using). Stir well to coat everything evenly in the spices.
• Mix in beans: Toss in the black beans and cook for another 5–6 minutes, stirring occasionally until the tofu is golden and slightly crispy on the edges.
• Finish and serve: Remove from heat and garnish with fresh cilantro or green onions. Serve with lime wedges, toast, tortillas, or avocado slices.

Notes

• Use extra-firm tofu for the best texture and easier crumbling. Softer tofu can become too mushy.
• Don’t skip pressing the tofu — this step ensures your scramble isn’t watery.
• Adjust spices to your taste — like it spicy? Add cayenne or diced jalapeños.
• Add toppings like avocado, salsa, or vegan cheese to elevate the flavor and texture.

Common Questions

Can I make this ahead of time?
Yes! This scramble keeps well in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I freeze Southwest tofu scramble?
While possible, freezing can slightly change the texture. If you do freeze it, thaw overnight in the fridge and reheat thoroughly.

What other veggies can I add?
Feel free to add mushrooms, zucchini, corn, spinach, or tomatoes based on your preference or seasonal availability.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free! Just double-check your spices and canned beans to ensure they’re gluten-free certified.

Thanks for stopping by!

I hope this Southwest Tofu Scramble brings a bit of bold flavor to your morning routine.

Whether you’re vegan or just tofu-curious, this recipe is a winner.

Enjoy every spicy, satisfying bite!

Happy cooking!