Southwest Tofu Scramble

A protein-rich vegan scramble that features tofu, black beans, veggies, cilantro, and zesty flavors. Great for a hearty breakfast, dinner, meal prep, or burritos!

Author: Kaitlin - The Garden Grazer

Prep Time:15

Cook Time:15

Total Time:30

Course: Breakfast

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: (1-cup servings)

Ingredients

1 small yellow onion
1 orange bell pepper
3 cloves garlic
1 jalapeño pepper
1 Tbsp. taco seasoning
3 roma tomatoes
14 oz. firm tofu (or extra-firm)
15 oz. can black beans
1/4 cup nutritional yeast
1/2 cup fresh cilantro

Toppings (optional):

Avocado, guacamole, salsa, pico de gallo, hot sauce, etc.

Instructions

Dice onion and bell pepper. Mince garlic and jalapeño, seeds and ribs removed.
In a large skillet over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice tomatoes and crumble tofu into bite-sized pieces.*
When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and cook 1 minute.
Reduce heat to medium. Add tomato and crumbled tofu. Stir and cook uncovered for 10 minutes, stirring occasionally.
Meanwhile, roughly chop the cilantro, large stems removed.
After 10 minutes, add the nutritional yeast, black beans (rinsed and drained), and cilantro. Stir and cook for 3-4 minutes or until beans are heated through.
Salt and pepper to taste if needed. Serve with any desired toppings such as avocado, guacamole, salsa, etc.

Notes

*Tofu: I don't press it first for this recipe since most of the excess liquid cooks off. But if you prefer to press yours, feel free to do so!

Make it spicy: Add more jalapeño, cayenne pepper, chipotle, or top with your favorite hot sauce.

Yield: Recipe makes about 5 heaping cups.

Estimated nutritional content: This is calculated for the scramble only, without any of the optional toppings.

Originally posted June 2014. Updated October 2024.

Nutrition Per Serving (Estimate)