Southwest Tofu Scramble
Breakfast
Ingredients:
- 225 g (8 oz) extra-firm tofu
- 1 tbsp scramble spice
- 1 tbsp olive oil
- ¼ medium red onion, thinly sliced
- ½ medium red bell pepper
- 2 tbsp vegan yogurt
Equipments:
- Tofu press or clean kitchen towel
- Large non-stick skillet
- Spatula
- Knife and cutting board
Features:
20 minutes or less
Gluten-Free
Grain-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Press the Tofu
Press 225 g (8 oz) extra-firm tofu for at least 10 minutes to remove excess moisture. Crumble into small bite-size pieces. - Cook the Scramble
Heat 1 tbsp olive oil in a skillet over medium heat. Add ¼ medium thinly sliced red onion and ½ medium red bell pepper, diced. Cook for 3–4 minutes until softened. Add the crumbled tofu and sprinkle with 1 tbsp scramble spice. Cook for 5–7 minutes, stirring occasionally, until the tofu is golden and well seasoned. - Finish
Remove from heat and stir in 2 tbsp vegan yogurt for creaminess. Taste and adjust seasoning. - Serve
Serve hot on toast, in a wrap, or alongside roasted potatoes.
Notes:
Press the tofu for at least 15 minutes before cooking. The drier the tofu, the better it browns and absorbs the spices. Any remaining moisture prevents crisping and dilutes the flavor.
Turmeric gives the scramble its yellow “egg-like” color. Black salt (kala namak) adds an eggy sulfur flavor if you want a more realistic scramble.
Tips:
Cook the tofu over medium-high heat and resist stirring too early — let it sit undisturbed for 2–3 minutes to develop a crust before breaking it apart.
Storage:
Refrigerate for up to 3 days. Reheat in a dry skillet over medium heat to restore some texture. Avoid microwaving if you want it less mushy.
Swaps:
Firm tofu can be swapped for extra-firm for even more structure. Bell peppers can be replaced with any sautéed vegetable. Black beans can be omitted for a lighter scramble.
Southwest Tofu Scramble
Ingredients:
- 225 g (8 oz) extra-firm tofu
- 1 tbsp scramble spice
- 1 tbsp olive oil
- ¼ medium red onion, thinly sliced
- ½ medium red bell pepper
- 2 tbsp vegan yogurt
Features:
Instructions:
- Press the Tofu
Press 225 g (8 oz) extra-firm tofu for at least 10 minutes to remove excess moisture. Crumble into small bite-size pieces. - Cook the Scramble
Heat 1 tbsp olive oil in a skillet over medium heat. Add ¼ medium thinly sliced red onion and ½ medium red bell pepper, diced. Cook for 3–4 minutes until softened. Add the crumbled tofu and sprinkle with 1 tbsp scramble spice. Cook for 5–7 minutes, stirring occasionally, until the tofu is golden and well seasoned. - Finish
Remove from heat and stir in 2 tbsp vegan yogurt for creaminess. Taste and adjust seasoning. - Serve
Serve hot on toast, in a wrap, or alongside roasted potatoes.
