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5 from 4 votes

Southwest Tofu Scramble

A satisfying, protein-packed vegan breakfast! Southwestern tofu scramble with black beans, tomato, cilantro, and fiesta flavors.
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 4


  • 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. cumin
  • 1 tsp. smoked paprika
  • 1/4 tsp. turmeric
  • 1/4 cup nutritional yeast
  • Salt to taste

Toppings (optional):

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


  • Dice onion and mince garlic.
  • In a large pan over medium heat, saute 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.


Calories: 199kcal | Carbohydrates: 27g | Protein: 17g | Fat: 3g | Potassium: 740mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 10.4mg | Calcium: 100mg | Iron: 4.9mg