Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (2024)

Published: · Modified: by Emily Miller · This post may contain affiliate links · 16 Comments

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This easy Vegan Southwestern Tofu Scramble is a tasty and nutritious way to start your day. Packed with protein-rich tofu and flavorful veggies like bell peppers and green chili peppers, this breakfast will ensure you're fueled up for whatever comes your way in the morning!

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (1)

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"!

Jump to:
  • Ingredients
  • What is Kala Namak?
  • Substitutions
  • Variations
  • How to Make a Vegan Southwestern Tofu Scramble
  • Expert Tip
  • How to Serve
  • Storage
  • FAQ
  • Related
  • Recipe
  • Comments

This easy-to-make tofu scramble will start your morning off right by filling you up with protein and vegetables while also giving you 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! If you love mushrooms, try this vegan mushroom tofu scramble.

Since I live in the Southwest, I have a few other Southwestern-inspired recipes 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.

Ingredients

Here are the ingredients you will need to make this vegan Southwestern Tofu Scramble:

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (2)
  • 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 clean 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 - not only are they delicious, they contain many vitamins and minerals; they're a great source of Vitamin C!
  • Canned green chiles - no need to drain them.
  • Kale - It adds a beautiful bright green to the scramble.
  • Nutritional yeast - for umami flavor
  • Ground turmeric - for the yellow color
  • Kala namak - black salt with a sulfurous, pungent smell, giving the tofu a taste similar to eggs. More information on kala namak is below! It's nice to add it but it is not essential to this recipe.

I also use kala namak in this Vegan Mushroom Egg Scramble; it's so good. A little goes a long way! This recipe has so much umami as well. Also, try my delicious Tofu Salad Sandwich, which includes kala namak as an ingredient!

What is Kala Namak?

Kala namak is a black Himalayan salt or Indian black salt with a distinctive sulfurous, pungent smell; adding it to the tofu scramble gives it the taste of eggs. It's not always available 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.

Substitutions

Here are some substitutions you can try when making this southwest tofu scramble recipe:

  • Shallot - use diced onion-white onion, yellow onion, or red onion instead
  • Green onion - try onion powder
  • Red bell pepper - try orange bell pepper or green pepper
  • Nutritional yeast - add a little shredded cheese (vegan) instead.
  • Chopped kale - use spinach instead. Stir in approximately ½ cup at the end immediately before serving. Or stir in these Vegan Cheesy Kale Chips.
  • Canned green chiles, you can try half to one seeded and diced jalapeño. If you have fresh Hatch chiles or poblano chiles, roast and chop them; add about 4 ounces. Here are directions on how to roast chiles.

Variations

Here are some variations on this easy tofu scramble:

  • Beans - For even more Southwestern flavor and additional protein, add cooked or canned black beans or pinto beans; be sure to drain and rinse them first. You can stir in a small amount of chopped cilantro at the end.
  • Spices - Add southwestern spices such as chili powder, cumin, or smoked paprika. I would start with ½ teaspoon.
  • Add garlic powder or onion powder, or both.
  • Take the delicious flavor up another notch by addingroasted Hatch chilesor 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.

How to Make a Vegan Southwestern Tofu Scramble

It's easy to make this Mexican tofu scramble, even it it is your first time. Start by getting all of the ingredients measured, prepped, and ready; this tofu scramble comes together quickly.

  • Step 1: Heat a large nonstick skillet or cast-iron pan over medium heat to medium-low heat for 3 minutes. Add oil and swirl.
  • Step 2: 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 soften.
  • Step 3: 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.
  • Step 4: Add the kale, occasionally stir for 2 minutes until it softens, and serve.

Hint: 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). I personally love both!

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (3)

Expert Tip

You don't need to press the tofu. Cooking the tofu on the stovetop will remove any excess moisture. Add a little water or unsweetened plant-based milk if it starts looking dry.

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (4)

How to Serve

Serve it as part of a hearty breakfast or enjoy it for lunch or dinner– either way, you will love this savory and healthy recipe!

This vegan breakfast scramble is delicious, but adding something on the side takes it to the next level. Here are some of my favorite options:

  • Top with sliced avocado and coconut bacon.
  • Serve with salsa or hot sauce.
  • Add a little shredded cheese (vegan cheddar cheese).
  • If you have a hearty appetite like me, serve this delicious southwest tofu scramblewith hash browns, roasted sweet potatoes or brussels sprouts,pan-fried crispy potatoes, orAir Fryer Breakfast Potatoes.
  • Try it with toast or toasted homemade sourdough.
  • Serve with flour or corn tortillas and make burritos, wraps or breakfast tacos!
  • Serve with Vegan Cheesy Kale Chips.

Storage

  • Refrigerate: You can store leftovers in the refrigerator for up to 5 days in an airtight container. This dish is excellent to make ahead for meal prep, although I prefer it fresh.
  • Freeze: You can freeze leftovers for 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.
  • 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.

FAQ

Do vegan scrambled "eggs" taste good?

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.

Do I have to add Kala namak or turmeric?

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 the flavors and colors they add to the dish!

This hearty plant-based dish is perfect for sharing at any time of day or for meal prep. Around here, it's an easy favorite come dinnertime!

Looking for more recipes like this? Try these:

  • Vegan Cherry Clafoutis Recipe
  • Easy JUST Egg Quiche Recipe with Mushroom (Vegan)
  • Mushroom Vegan Egg Scramble
  • Vegan Tofu Salad Sandwich Recipe

Did you make this recipe?

If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me onInstagramand Facebook, and share your creation with me! Tag me@resplendentkitchenand hashtag#resplendentkitchenrecipes.

Recipe

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (9)

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.

5 from 154 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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

Tried this recipe?Let us know how it was!

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.

More Vegan Breakfast Recipes

  • Vegan Irish Soda Bread
  • Easy JUST Egg Frittata Recipe with Mushroom (Vegan)
  • Vegan Cranberry Orange Bread
  • Easy Apple Compote Recipe

Reader Interactions

Comments

    Leave a Comment

  1. Natalie

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (14)
    Lovely breakfast idea. Looks delicious and healthy. I'm going to make this scrumble for breakfast tomorrow. Thanks!

    Reply

    • Emily

      Thank you for your comment, Natalie, I hope you enjoy it! This recipe is a favorite!

      Reply

  2. Marinela

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (15)
    This vegan southwestern tofu scramble is a delicious way to start off your day. Love high protein and delicious breakfasts like this simple plant-based recipe!

    Reply

    • Emily

      Thank you for your review, Marinela! I'm so glad to hear that you enjoyed this recipe and found it easy to make!

      Reply

  3. Julia

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (16)
    This was such a good tofu scramble recipe. We loved all the different add-ins with the peppers, onions, and tomatoes. This, we will be eating again.

    Reply

    • Emily

      Thank you so much for your review, Julia! I'm glad to hear that you enjoyed this recipe.

      Reply

  4. Anaiah

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (17)
    Mmm.. this southwestern tofu scramble was the perfect breakfast idea! The black salt definitely makes it taste more "eggy". I had mine with some roasted potatoes and sliced avocado. Delicious!

    Reply

    • Emily

      Thank you for your review, Anaiah! I'm glad to hear that this southwestern tofu scramble was the perfect breakfast idea. Your combination sounds delicious!

      Reply

  5. Andrea

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (18)
    Love a good tofu scramble! This recipe is absolutely delicious!

    Reply

    • Emily

      Thanks for the review, Andrea, I'm so glad you enjoyed it!

      Reply

  6. Kayla

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (19)
    Yum! I am loving this tofu scramble! I love all the spicy southwestern flavors and it was so filling!

    Reply

    • Emily

      Kayla, thank you so much for your review. I'm glad to hear that you're enjoying the recipe! This tofu scramble is one of my favorites!

      Reply

  7. Holly

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (20)
    Another delicious recipe! We love tofu scrambles and thought the green chiles and kale were great additions.

    Reply

    • Emily

      I'm so glad you found the recipe delicious, Holly! Thank you for taking the time to leave a review.

      Reply

  8. Crystal

    Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (21)
    I love tofu scramble and I love the spices that you've added. Thanks so much for this recipe!

    Reply

    • Emily

      Thank you for your review, Crystal! I'm glad that you enjoyed the recipe.

      Reply

Quick & Delicious Vegan Southwestern Tofu Scramble Recipe (2024)

FAQs

Is tofu scramble healthier than scrambled eggs? ›

Compared to scrambled eggs, scrambled tofu is lower in calories, saturated fat, and cholesterol, and higher in fiber. While eggs are a respectable source of protein, scrambled tofu is a better option for those looking to reduce their cholesterol intake or follow a vegan or vegetarian diet.

What is tofu scramble made of? ›

Key Tofu Scramble Ingredients

Tofu: This recipe calls for extra-firm tofu. It crumbles into curd-like clusters, mimicking the shape and texture of a well-cooked scrambled egg. There is an argument for experimenting with silken tofu here. Silken tofu lends a creamier, loose texture to a scramble.

How long does tofu scramble last in the fridge? ›

How to store tofu scramble. Unlike scrambled eggs, once the tofu is scrambled it will sit happily in the fridge for 2-3 days in an airtight container. It might dry out a little so add a splash of plant based liquid such as soy milk or coconut milk when reheating it.

Is tofu or eggs better for weight loss? ›

- Tofu is lower in saturated fat, lower in monounsaturated fat, and higher in polyunsaturated fats when compared to eggs. - Tofu is absent of cholesterol while eggs are very high in it. - Tofu is higher in carbohydrates (eggs have almost 0).

What is the healthiest oil to scramble eggs in? ›

Frying Eggs in Oil

If you add a tablespoon of olive oil or avocado oil to the pan, you may also be adding some extra health benefits to your eggs. Both of these oils are considered “healthy fats” which may reduce the risk of cardiovascular disease.

Can you eat tofu every day? ›

"For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

Can you eat eggs and tofu together? ›

Even when you are cooking for one, it's worth taking a few minutes to make a hot, protein-rich breakfast. By stretching an egg with a little tofu, you reduce the cholesterol and saturated fat.

Can tofu replace eggs? ›

The ability of silken tofu to quickly liquify makes it an ideal substitute for eggs and cream when baking cakes, cookies, brownies and muffins. Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich.

Can I reheat tofu scramble? ›

Store leftover tofu scramble in an airtight container in the refrigerator for up to one week. You can reheat the tofu scramble in the microwave, heat for 60 to 9o seconds. You can also place the tofu scramble back into the skillet and reheat on the stove.

How do you know if tofu has gone bad? ›

Use all your senses to tell if a food has gone bad by looking, touching and smelling the tofu. Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor.

Can you eat tofu left out overnight? ›

As with all perishable food items, never leave your tofu out of the refrigerator at room temperature for more than two hours. If the air temperature is 90°F or above, do not leave it out longer than one hour.

What is tofu good for weight loss? ›

Tofu is a cholesterol-free, low-calorie, high-protein food that's also rich in bone-boosting calcium and manganese. Tofu may help you to lose weight by keeping you fuller for longer on fewer calories than meat. It may reduce the risk of heart disease, especially when swapped for saturated fat-heavy animal proteins.

How much tofu equals one egg? ›

Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.

What are the benefits of scrambled tofu? ›

Scrambled tofu is an excellent source of plant-based protein and is a complete protein, meaning it has all of the essential amino acids. Tofu also contains phytoestrogens that are protective against certain cancers like prostate cancer and breast cancer, and against heart disease.

What is a healthy substitute for scrambled eggs? ›

Chickpea flour

Got a bag of unused chickpea flour in your kitchen? Try using it to make vegan scrambled eggs. Simply add water and mix until it a smooth paste forms, then add spices or chopped veg and cook just as you would regular scrambled eggs. The chickpea flour will take on a wonderful firm texture as it cooks.

Is tofu as nutritious as eggs? ›

Both egg and tofu are high in calcium and protein. Egg has more riboflavin, pantothenic acid, Vitamin B6, folate and Vitamin B12. Egg is a great source of Vitamin D.

How much tofu is equivalent to one egg? ›

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.

Why is tofu a good substitute for eggs? ›

To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes. Firm tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

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