Southwest tofu scramble

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I live for a tofu scramble! Much easier than it sounds, the perfect vegan tofu scramble just needs a few spices to liven things up. You can mix and match vegetables with whatever you have on hand for a delicious, use-it-up meal. I’m using sweet potatoes, bell pepper, onion, and greens here for a hearty combo. I recommend using firm or extra firm tofu to keep an “eggy” shape. It’s the best weekend brunch dish. Or make ahead of time to have breakfast ready during the week. I’m enjoying this scramble with lots of avocado tomatillo salsa, and you should too!

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tofu scramble ingredients
tofu scramble with avocado tomatillo salsa

Tofu scrambles are a vehicle for seasoning, so make sure not to skimp on flavor. The secret spice combo brings your tofu to life and makes for the best plant-based, protein + fiber packed meal. Ready in under 30 minutes, magic tofu scramble is easy for any level of cooking–forgiving and tasty in all the best ways. Eggs? Who needs ‘em?

diced onion
diced pepper
cubed sweet potato
mix of veggies
chopped kale
sauteeing vegetables
adding kale to veggie mix
mixing vegetables
cooking tofu
cooking tofu with added spices
southwest tofu scramble
southwest tofu scramble with avocado tomatillo salsa

Southwest tofu scramble   by

The easiest, most delicious vegan tofu scramble is ready in under 30 minutes. Plant-based, protein + fiber packed, you can mix and match veggies with whatever you have on hand!

makes: 4 servings | prep time: 10 min | cook time: 15 min | total time: 25 min

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tofu scramble

Ingredients

  • 3 - 4 small-medium sweet potatoes
  • 1/2 onion, I used white
  • 1 red bell pepper
  • 4 - 5 kale leaves
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 2 tbsp water

Tofu mix

  • 1 block firm or extra firm tofu
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 cup nutritional yeast
  • 2 tbsp soy sauce (sub tamari for gluten free)
  • 2 tbsp olive oil
  • 2 tbsp water

To-Do's

  1. Wash and pat dry sweet potatoes, pepper, kale.
  2. Cube potatoes, keep the skin on but remove ends, any eyes, etc, as needed. Add to large bowl.
  3. Peel and remove root from onion. Dice and add to bowl.
  4. Chop pepper into medium pieces, add to bowl.
  5. Thinly slice kale and add to separate bowl for later.
  6. Open and drain the tofu. Set aside.
  7. Prepare spice mixture by adding spice ingredients to small bowl (garlic powder, kosher salt, turmeric, cumin, paprika, nutritional yeast, and soy sauce.) Whisk well to combine. Set aside.
  8. Add olive to large skillet and heat over medium. 
  9. Once hot, add sweet potatoes, pepper, onion, and salt. Stir to combine. Cover and let sit for 4 – 5 minutes.
  10. Add water to help deglaze the pan. Stir again and cover another 3 minutes.
  11. Add kale. Cover to wilt, about 1 minute. Stir again and let cook about 1 – 2 more minutes, potatoes should be fork tender. Turn off heat.
  12. Pour the cooked veggie mixture back into the original bowl.
  13. Return skillet to burner, add additional olive oil, turn heat back to medium. 
  14. Once hot, drop in tofu block. Use fingers or spatula to crumble into small / medium “egg-like” chunks. Do not over mix. Add in prepared spice mixture, stir gently to combine. Add additional water, and stir again. Cook 4 – 5 minutes ensuring all tofu is evenly covered.
  15. Pour vegetable mixture back into the scramble and mix gently to combine. 
  16. Turn off heat and serve! This is best enjoyed with a hearty helping of avocado tomatillo salsa. Keeps well in the refrigerator about 3 – 4 days in an airtight container.
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