A hearty vegan breakfast scramble that combines tofu with black beans, tomato, cilantro, and southwest-inspired flavors. Satisfying and protein-packed! (Vegan, gluten-free, oil-free.)
This vegan breakfast scramble is so simple and incredibly satisfying.
Black beans and tofu combine for a hearty protein-filled base.
Then we add fresh tomato, cilantro, onion, garlic, and southwest-inspired spices for lots of flavor.
It is great topped with avocado and salsa (such as this fresh pico de gallo or restaurant style blender salsa) before serving.
This recipe is adapted from my Tofu Scramble with Spinach & Tomato (pictured below). But with a southwest-style flare!
We also enjoy spooning it in tortillas for a hearty breakfast burrito. It is a versatile recipe so change it up with the veggies and spices you prefer!
Like yours spicy? You can also kick it up with jalapeno, cayenne pepper, chipotle, or hot sauce if you would like.
For more inspiration, also browse all 30 minute recipes.
Southwest Tofu Scramble
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)
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 RSS for more updates and inspiration.
Krith
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!
Kaitlin McGinn
So great to hear! (And really love your chipotle powder addition.) Thanks so much for the kind feedback. Wishing you a beautiful week!
Lauren
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!!
Kaitlin McGinn
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
Cassandra Veals
Hi Kaitlin, I'm cooking this for 1. Have you stored it as a leftover before? Just wondering.
Kaitlin | The Garden Grazer
Yes! This is an awesome meal for leftovers. And versatile - I also love it in tacos, burritos, on toast/bagels, etc.
Uma
Hi is there any alternative to yeast?
Kaitlin | The Garden Grazer
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!
RJ
We had this tonight and it was amazing!!
Kaitlin | The Garden Grazer
That's so great!
MissFit
Really awesome! So good!
Kaitlin | The Garden Grazer
Thank you for the feedback!
Raw Raw Raw
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!
Kaitlin | The Garden Grazer
That's so great! Thank you for sharing!
MirZaRandom
I'm new to making tofu myself, do I press the tofu first? Or just crumble it in the the pan?
Kaitlin | The Garden Grazer
Some recipes require pressing first, but here I just crumble it and go!