Southwest Style Tofu Scramble

This Southwest-style tofu scramble is a hearty, flavor-packed plant-based breakfast made with seasoned tofu, black beans, sautéed bell peppers, and mushrooms. It’s perfect for a healthy and high-protein start to your day. Enjoy it on its own, spooned over avocado toast, or in warm tortillas for an easy brunch wrap.

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Why you will love this recipe

• Nutrition – Compared to scrambled eggs and dairy, this plant powered meal has no cholesterol, less saturated fat and contains a high amount of fiber which is shown to help improve digestion and prevent chronic disease. This meal is also high in anti-oxidants, iron and other essential vitamins.
• Protein – This meal contains a high amount of plant protein to keep you full with 23-28 g per serving (recipe yields 4-5 servings).
• Meal Prep – Since this recipe yields 4-5 servings, it makes it a perfect meal prep to enjoy as a quick breakfast over the next few days.
• Versatile – This recipe can be modified adding/substituting veggies of your preference and can be enjoyed with a variety of toppings by itself, with toast, or in tortillas.

Ingredients

• Bell pepper – Red bell peppers work best due to their sweet flavor and their vibrant red color gives a great contrast for the dish.
• Baby bella mushrooms
• Black beans – Compliments the favor and adds a hearty texture, while also adding extra fiber and protein.
• Yellow onion
• Garlic
• Extra firm tofu – Extra firm tofu will hold it’s shape when crumbled and cooked.
• Silken tofu – When blended, it adds a creamy texture to combine with the crumbled extra firm tofu, to help mimic the consistency of scrambled eggs.
• Nutritional yeast – Adds a savory, cheesy flavor and essential nutrients like Vitamin B12, while contributing to a creamy texture and golden, “eggy” appearance. Nutritional yeast also adds an additional 3 grams of protein per Tbsp!
• Turmeric
• Garlic salt
• Paprika
• Chili powder
• Cumin
• Pepper
• Soy milk – Any plant milk will work to add moisture.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Rinse and chop mushrooms and bell pepper. Heat olive oil in a large pan and sauté until mushrooms are brown, approximately 8 minutes. Set sautéed mushrooms and bell peppers aside.
2. Chop onion and garlic. Heat olive oil in large pan and sauté onion until translucent, approximately 5 minutes. Add in garlic during the last 1 minute. Pour in blended silken tofu to pan.
3. Using your hands, crumble in extra firm tofu to the pan and stir to combine.
4. Add nutritional yeast and all seasonings then stir. Cook approximately 3-5 minutes, stirring throughout.
5. Pour in plant based milk and stir.
6. Lastly, add in the rinsed black beans, sautéed mushrooms and bell pepper and stir to combine. Heat for 1-2 more minutes then serve.

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Southwest Style Tofu Scramble

Recipe by Paige

0.0 from 0 votes

Servings

5

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

270

kcal

Protein

23

grams

Ingredients

• 1 Red bell pepper, chopped

• 10 oz Baby Bella mushrooms, chopped

• 1/2 Medium yellow onion, chopped

• 2 clove Garlic, chopped

• 16 oz Silken tofu

• 16 oz Extra firm tofu

• 5 Tbsp Nutritional yeast

• 1 tsp Garlic salt

• 1 tsp Paprika

• 1/4 tsp Chili powder

• 1/4 tsp Cumin

• 1/2 tsp Turmeric

• Pepper, to taste

• 1 Tbsp Soy milk

• 15 oz Black beans, drained and rinsed

• Toppings (Optional)

• Fresh cilantro

• Green onion, chopped

• Avocado

• Hot sauce

Directions

• Heat 1 Tbsp olive oil in a large pan on medium heat then add in chopped mushrooms and bell pepper. Sauté until mushrooms are brown, approximately 8 minutes. Set mushrooms and bell peppers aside and return the pan to medium heat with 1 Tbsp olive oil (or vegetable broth).
• Sauté onion until translucent, approximately 5 minutes. Add in garlic during the last 1 minute. Use a blender or food processor to blend up silken tofu, then pour into pan.
• Using your hands, crumble in pressed extra firm tofu to the pan and stir to combine. If tofu seems to be sticking to pan, add additional olive oil or a small amount of vegetable broth.
• Add nutritional yeast and all seasonings to the pan then stir to combine. Cook approximately 3-5 minutes, stirring throughout.
• Pour in plant based milk and stir to combine. If the tofu mixture appears too dry, you can add more plant milk until desired consistency.
• Lastly, add in the black beans, sautéed mushrooms and bell pepper to the pan and stir to combine. Heat for 1-2 more minutes then serve. Serve plain, over toast, or in tortillas. Top with fresh cilantro, green onion, avocado, and/or hot sauce if desired. Store any leftovers in an airtight container in the fridge.

Notes

• If you want to lower the calories and fat, use vegetable broth instead of olive oil.