Breakfast & Brunch > Vegetarian Breakfast & Brunch > Egg-Based Vegetarian Dishes > Tofu Scramble Recipe

Spicy Southwestern Tofu Scramble

A zesty and flavorful tofu scramble with a Southwestern kick. Featuring black beans, corn, bell peppers, and a touch of chili powder, this recipe is a delicious and protein-packed vegetarian breakfast or brunch option.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
2-3
Ingredients
  • 1 block (14 oz) Extra-firm tofu
  • 2 tablespoons Olive oil
  • 1/2 diced Red onion
  • 1/2 diced Red bell pepper
  • 1/2 diced Green bell pepper
  • 1/2 cup, frozen or canned (drained) Corn
  • 1/2 cup, canned (rinsed and drained) Black beans
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic powder
  • 2 tablespoons Nutritional yeast
  • 1/4 teaspoon (or to taste) Black salt (kala namak)
  • to taste Salt
  • to taste Black pepper
  • to taste Hot sauce
  • 2 tablespoons, chopped (optional) Fresh cilantro

Prepare the Tofu

Press the tofu to remove excess water. Wrap the tofu in paper towels and place a heavy object on top for at least 15 minutes. After pressing, crumble the tofu with your hands into a bowl and set aside.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 5 minutes. Add the diced red and green bell peppers and cook for another 5 minutes, until slightly softened.

Add Southwestern Flavors

Stir in the corn, black beans, chili powder, cumin, and garlic powder. Cook for 2-3 minutes, allowing the spices to bloom.

Cook the Tofu Scramble

Add the crumbled tofu to the skillet. Stir in the nutritional yeast and black salt. Cook, stirring occasionally, for 8-10 minutes, or until the tofu is heated through and slightly browned.

Season and Serve

Season with salt and pepper to taste. Add hot sauce if you like it extra spicy. Stir in the chopped fresh cilantro (optional). Serve immediately. Enjoy the Spicy Southwestern Tofu Scramble with tortillas, avocado, or a dollop of vegan sour cream.

← Spicy Black Bean and Sweet Potato Breakfast Burrito Spicy Sriracha Avocado Toast with Fried Egg →

FAQ

  • Can I add other vegetables?

    Absolutely! Diced jalapeños, zucchini, or mushrooms would be great additions to this scramble.
  • I don't have black salt. What can I use instead?

    If you don't have black salt, you can omit it. The scramble will still be delicious, but it will lack the eggy flavor. You can try adding a pinch of regular salt and a tiny bit of asafetida (hing) for a similar effect, but use asafetida sparingly as it has a very strong flavor.
  • Can I make this vegan?

    This recipe is already vegan, as it uses tofu instead of eggs!
  • Is this recipe gluten-free?

    Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free tortillas if serving with tortillas.