Southwestern Tofu Scramble

This scramble is not only healthy, but tastes amazing! By replacing eggs with tofu, you replace cholesterol with healthy plant protein and ZERO cholesterol. This scramble is another staple in our house, as we love to eat it for breakfast on homemade sourdough toast, or in a burrito with guacamole and pico de gallo! The best part is that you can add whatever veggies you have on hand to make this scramble even healthier!

No Oil, No Added Sugar, GF, V, Low-Sodium

Print Recipe

Southwestern Tofu Scramble

This scramble is not only healthy, but tastes amazing! By replacing eggs with tofu, you replace cholesterol with healthy plant protein and ZERO cholesterol. This scramble is another staple in our house, as we love to eat it for breakfast on homemade sourdough toast, or in a burrito with guacamole and pico de gallo!

Course

Appetizer, Main Dish, Side Dish

Servings

servings

Ingredients

Tofu Ingredients

• 16 oz Tofu (1 block)
• 2 cups Vegan Low-Sodium Broth
• 1/4 cup Nutritional Yeast
• 1 tbsp Garlic Powder
• 1 tbsp Dried Chopped Onion (Onion Powder would work too)
• 2 tsp Turmeric
• 1 tbsp No Salt Added All Purpose Seasoning (I use a seasoning from Costco, but any of your favorites could do)
• 1 tbsp Paprika

Veggies

• 3 Medium Potatoes Chopped
• 1 Medium Red Pepper Diced
• 1/2 Medium Onion Diced
• 1 Can Black Beans - Drained and Rinsed

Course Appetizer, Main Dish, Side Dish Servings servings Ingredients Tofu Ingredients 16 oz Tofu (1 block) 2 cups Vegan Low-Sodium Broth 1/4 cup Nutritional Yeast 1 tbsp Garlic Powder 1 tbsp Dried Chopped Onion (Onion Powder would work too) 2 tsp Turmeric 1 tbsp No Salt Added All Purpose Seasoning (I use a seasoning from Costco, but any of your favorites could do) 1 tbsp Paprika Veggies 3 Medium Potatoes Chopped 1 Medium Red Pepper Diced 1/2 Medium Onion Diced 1 Can Black Beans - Drained and Rinsed

Instructions

1. Pre-heat the oven to 400º and prepare a sheet pan with parchment paper.
2. Start by draining the tofu and placing in a frying pan on medium heat.
3. Using a spatula, chop the tofu into rough pieces. You want the tofu to resemble eggs so there is no need to make it uniform.
4. Pour in the vegan broth and let the tofu simmer/boil on medium heat for 5 minutes.

   
5. Next prepare your veggies and potatoes. Dice all the veggies into small pieces, including the potatoes.
6. Bake your potatoes on 400º for 20-25 minutes until golden brown, turning over once halfway through. (If using an Air-fryer, Air-fry the potatoes on 380º for 15 min, shaking half way through.)
7. Stir in all the spices except the nutritional yeast, and turn the heat down to low and continue to simmer until the broth is nearly gone. (This will change the consistency of the tofu and it will become more chewy as it cooks.)
8. Add in the nutritional yeast, mixing it well.
9. The tofu will be done when all the broth is gone and the tofu is more of a chewy consistency. (You can't over cook the tofu, if you feel it needs to cook more, just add more broth and continue to simmer.)

   
10. Once the tofu is cooked, remove from the pan into a bowl and add more broth to the pan.

    
11. Turn the pan back up to medium heat and add the veggies and beans to the pan (minus the potatoes). Sauté the veggies until fully cooked, stirring frequently.
12. Once the veggies and beans are cooked, add the cooked potatoes in and combine. Sauté on Medium for a minute or two just to combine.

    
13. Add the tofu back in and mix well just enough to warm it through.

    
14. Serve immediately with your favorite toppings or store in a glass container in the fridge for up to a week.