If you’re on the lookout for a hearty, flavorful breakfast or brunch option, this vegan and gluten-free Southwest Tofu Scramble is a must-try. Packed with vibrant veggies, protein-rich tofu, and a perfect blend of spices, this dish delivers bold southwestern flavors in every bite. Whether you’re new to plant-based eating or a seasoned pro, this recipe is simple, satisfying, and perfect for sharing with family or friends. Let’s dive into how you can make this dish your own!
For this recipe, I like to use medium or soft tofu blocks. The softer tofu creates a fluffy, egg-like consistency that’s ideal for scrambles. It’s an excellent substitute for traditional eggs while maintaining a light and airy texture. I always opt for organic tofu to ensure I’m choosing a high-quality, non-GMO product that aligns with my values and nutritional goals.
To achieve perfectly pressed tofu, I recommend using a tofu press, like the Large Press. It’s designed to handle tofu blocks weighing 12-16 ounces and is incredibly easy to use. Pressing the tofu removes excess moisture, ensuring it absorbs all the delicious seasonings and doesn’t end up soggy in your scramble. If you’ve been skipping this step, trust me—it’s a game-changer!
The ingredients in this recipe combine to create the ultimate southwest flavor profile. Sweet peppers, green onions, black beans, and corn bring a variety of textures and tastes, while the seasoning blend of paprika, chili powder, oregano, and turmeric ties it all together beautifully. The addition of dairy-free Mexican-style cheese makes the dish indulgent and satisfying. Plus, this scramble is a fantastic meal prep option. Store leftovers in the fridge, and you’ll have a delicious breakfast or lunch ready to go for the next couple of days.
I’m always excited to share the tools that make my cooking process smooth and enjoyable. For this recipe, I used my Anolon Advanced Home Hard Anodized Nonstick Pan, which ensures even cooking and an easy cleanup. To press the tofu, I relied on my trusted tofu press. And when it comes to chopping veggies, my go-to is the WÜSTHOF Gourmet 16-Piece Knife Block Set. These tools have become staples in my kitchen and elevate every recipe I make.
Southwest Tofu No Egg Scramble Recipe
Equipment
- 1 3-quart saucepan with lid
Ingredients
- 1 cup sweet peppers
- 1 cup green onions
- 1 cup corn
- 1 cup black beans
- 1/2 cup black olives sliced in halves
- 1 cup dairy free Mexican cheese
- 16 oz. medium-firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp turmeric
Instructions
- Press the Tofu: Press the tofu block for 15-30 minutes to remove excess moisture.
- Prepare Vegetables: Clean and chop the green onions and sweet peppers.
- Crumble Tofu: Pat the pressed tofu block dry, then crumble it into a bowl.
- Season the Tofu: Add the garlic powder, onion powder, oregano, paprika, chili powder, and turmeric to the tofu. Mix until evenly coated.
- Cook the Vegetables: Heat a nonstick pan over medium-high heat. Add ¼ cup water, then toss in the green onions and sweet peppers. Cook for a few minutes until softened. Add the corn and cook for an additional 2-3 minutes.
- Cook the Tofu Mixture: Add the seasoned tofu mixture to the pan. Stir well and cook until the liquid has evaporated.
- Add Beans and Olives: Stir in the black beans and black olives until evenly combined.
- Melt the Cheese: Sprinkle the dairy-free Mexican cheese over the mixture. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt.
- Serve immediately with toast or in a wrap. Add salt and pepper to taste.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
- This dish is great as a meal prep option! Store in an airtight container in the refrigerator for up to 3 days.
- Pair with avocado slices or salsa for extra flavor.
I hope you give this Southwest Tofu Scramble a try! It’s a versatile, flavorful dish that’s perfect for any time of the day. Whether you’re enjoying it fresh off the stove or reheating it for a quick meal, it’s sure to satisfy. Let me know how it turns out by leaving a comment below. Happy cooking!
These are Amazon Affiliate links that incur no additional cost when clicked.
