Southwest Tofu No Egg Scramble Recipe
Perfect for weekend brunches or meal prep, this recipe features fluffy tofu, vibrant veggies, and dairy-free cheese for a satisfying dish everyone will love.
Servings 4 people
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 ΒΌ 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.