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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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseBreakfast
CuisineGluten-Free, Oil-Free, Vegan
Servings4

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)

Calories: 194 kcal | Carbohydrates: 26 g | Protein: 17 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 714 mg | Fiber: 9 g | Sugar: 3 g | Vitamin A: 651 IU | Vitamin C: 10 mg | Calcium: 93 mg | Iron: 4 mg