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    Home » Recipes » Breakfast

    Southwest Tofu Scramble

    Jun 10, 2014 by Kaitlin

    A high-protein vegan breakfast scramble that combines tofu with black beans, tomato, cilantro, and southwest-inspired flavors. So satisfying and hearty! (Vegan, gluten-free, oil-free.)

    Southwest tofu scramble with black beans on a plate

    This vegan breakfast scramble is so simple and incredibly satisfying.

    Black beans and tofu combine for a protein-rich base.

    Then we add fresh tomato, cilantro, onion, garlic, and southwest-inspired spices for lots of flavor.

    It's great topped with avocado and salsa before serving. (I love fresh Pico de Gallo or easy Restaurant-Style Blender Salsa!)

    Plate with southwestern tofu scramble with tomato and cilantro

    Customizing

    It's a versatile recipe so change it up with the veggies and spices you prefer.

    Make it a burrito: Spooning it in tortillas for a hearty breakfast burrito. You can also include hash browns or roasted breakfast potatoes if you'd like.

    Like it spicy? You can also kick it up with jalapeno, cayenne pepper, or chipotle in adobo sauce. Or simply top it with hot sauce to taste.

    Note: This recipe is adapted from my Tofu Scramble with Spinach & Tomato (pictured below). But with a southwest-style flare!

    Vegan breakfast tofu scramble with tomato on a plate with fork

    For more inspiration, also browse all 30 minute recipes.

    Southwest tofu scramble with black beans on a plate

    Southwest Tofu Scramble

    A hearty vegan scramble that combines tofu with black beans, tomato, cilantro, and fiesta-style flavors. Satisfying and protein-packed!
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Breakfast
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 15 oz. can black beans (rinsed and drained)
    • 1 small onion
    • 3 cloves garlic
    • 2-3 roma tomatoes
    • 1/2 cup roughly chopped cilantro (stems removed)
    • 1 lb. extra-firm tofu
    • 1 tsp. ground cumin
    • 1 tsp. smoked paprika
    • 1/4 tsp. ground turmeric
    • 1/4 cup nutritional yeast
    • Salt to taste

    Toppings (optional):

    • Avocado slices, salsa, pico de gallo, hot sauce, etc.

    Instructions

    • Dice onion and mince garlic.
    • In a large pan over medium heat, sauté onion with a little salt for 7-8 minutes.
    • Meanwhile, crumble tofu and dice tomatoes.
    • Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally.
    • While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
    • Add seasonings and nutritional yeast to the pan. Stir well to combine.
    • Add beans (start with half the can and add more as you desire).
    • Add cilantro and cook another 3 minutes or until beans are heated through.
    • Serve with avocado and/or salsa if desired.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Southwest Tofu Scramble
    Amount per Serving
    Calories
    194
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    714
    mg
    20
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    651
    IU
    13
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    93
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Southwest Tofu Scramble, also feel free to check out:

    • Creamy Banana Matcha Smoothie
    • Peanut Butter Granola
    • Vanilla Almond Overnight Oats
    • How to Whisk a Bowl of Matcha

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Breakfast Recipes

    • Strawberry Baked Oatmeal
    • Southwest Tofu Burrito
    • Chocolate Cherry Almond Smoothie
    • Chunky Monkey Overnight Oats

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Krith

      July 28, 2020 at 7:30 pm

      I just made this for dinner and ate it with a side salad. My only modifications were to add a tsp of chipotle powder, no nutritional yeast because I didn’t have any. Also, I pressed the tofu because I didn’t read the recipe properly. This goes on my rotation!

      Reply
      • Kaitlin McGinn

        August 24, 2020 at 3:47 pm

        So great to hear! (And really love your chipotle powder addition.) Thanks so much for the kind feedback. Wishing you a beautiful week!

        Reply
    2. Lauren

      September 01, 2019 at 11:01 am

      5 stars
      This is my go-to scramble! It is easy to make, easy to modify if you’re missing an ingredient, and always delicious! I often add some salsa for an added kick. Thank you for this crowd-pleasing recipe!!

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:02 am

        Hey Lauren! Thrilled to hear you're enjoying this so much! Thanks for taking the time to leave such kind feedback. I agree, I love how versatile it is. Wishing you a most beautiful week! -Kaitlin

        Reply
    3. Cassandra Veals

      June 11, 2018 at 12:29 am

      Hi Kaitlin, I'm cooking this for 1. Have you stored it as a leftover before? Just wondering.

      Reply
      • Kaitlin | The Garden Grazer

        June 15, 2018 at 1:22 am

        Yes! This is an awesome meal for leftovers. And versatile - I also love it in tacos, burritos, on toast/bagels, etc.

        Reply
    4. Uma

      November 08, 2017 at 5:18 pm

      Hi is there any alternative to yeast?

      Reply
      • Kaitlin | The Garden Grazer

        November 12, 2017 at 1:47 am

        You can just omit the nutritional yeast (it adds a slightly thicker texture and "cheesy" taste). If you want the cheesy taste still, feel free to add your favorite dairy-free cheese shreds!

        Reply
    5. RJ

      June 27, 2017 at 1:33 am

      We had this tonight and it was amazing!!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 7:44 pm

        That's so great!

        Reply
    6. MissFit

      March 01, 2016 at 10:11 pm

      Really awesome! So good!

      Reply
      • Kaitlin | The Garden Grazer

        March 06, 2016 at 3:27 pm

        Thank you for the feedback!

        Reply
    7. Raw Raw Raw

      January 05, 2015 at 7:08 pm

      Kaitlin! We have moved off - finally! - our fave broccoli recipe of yours to try this. Holy guacamole! Loved it! Daughter, who usually won't eat beans without rice or pasta, had neither and ate every bite. I used some homemade chickpea tofu (had in freezer) because we are avoiding soy. All amazing! Loved the little sauce of spices with the beans sitting in them to soak it up - so clever! We didn't even have any side except avocado - not even salsa. Scrumptious flavors. Thanks again!

      Reply
      • Kaitlin | The Garden Grazer

        January 06, 2015 at 12:59 am

        That's so great! Thank you for sharing!

        Reply
    8. MirZaRandom

      December 04, 2014 at 4:45 pm

      I'm new to making tofu myself, do I press the tofu first? Or just crumble it in the the pan?

      Reply
      • Kaitlin | The Garden Grazer

        January 06, 2015 at 12:55 am

        Some recipes require pressing first, but here I just crumble it and go!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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