Vegan Southwestern Tofu Scramble|Meatless Monday
Easy vegan tofu scramble with Southwest inspired flavors. Bell peppers, black beans and cumin amp up the nutrition of this recipe that is quick, has just a few ingredients, and needs only 1 pan!
If you are trying to eat more plant based foods or just eat healthy in general, one thing you might worry about is protein in your diet. This vegan southwestern tofu scramble is a great starting point. Growing up in a predominantly vegetarian household, this thought never crossed my mind. Now, as a mom, I make a conscientious effort that the little bellies in our house are not only fed but fed with healthy and balanced diets. We are by no means a vegan or vegetarian family but we do eat a lot of veggies in our Indian diet along with beans, lentils, eggs and chicken.
If you are trying to eat more plant based foods or just eat healthy in general, one thing you might worry about is protein in your diet. This vegan southwestern tofu scramble is a great starting point. Growing up in a predominantly vegetarian household, this thought never crossed my mind. Now, as a mom, I make a conscientious effort that the little bellies in our house are not only fed but fed with healthy and balanced diets. We are by no means a vegan or vegetarian family but we do eat a lot of veggies in our Indian diet along with beans, lentils, eggs and chicken.
Though you can get all your food groups in this diet regimen, I like using tofu (recipes here and here). Tofu is such a versatile ingredient, almost a blank canvas that picks up any flavor that you add to it.
As far as Indian cuisine is concerned, I have successfully made pretty much all paneer dishes with tofu. So you can take a paneer dish and make it vegan by swapping tofu for paneer. Simple as that!
Lot of TKD’s vegan readers have followed the lead and done the same to paneer dishes. One thing that I have heard many times from my vegan readers is the struggle with vegan breakfast ideas. This paneer bhurjee can also be made with tofu, I created this southwestern tofu scramble to mimic an egg scramble. With a much wider flavor profile.
Recipe Run Down
This Vegan Southwestern Tofu Scramble is a one pan dish with minimal prep time. I normally chop the ingredients as I go so prep and cook times overlap. I always use extra firm tofu and would strongly suggest you to do the same. As you start on this recipe, drain the tofu pack and press it until the recipe calls for it. Then we saute all the veggies that you are using till they are soft but not mushy. Salsa goes in – choose chunky salsa of a spice level you like. Add in the black beans and crumble in the tofu followed by the spice powders, salt and pepper. I would recommend to add the pink Himalayan salt if you want to achieve the egg flavor in this scramble. Seal the deal with lots of chopped cilantro.
Here is the handy dandy printable:
Vegan Southwestern Tofu Scramble
Easy vegan tofu scramble with Southwest inspired flavors. Bell peppers, black beans and cumin amp up the nutrition of this recipe that is quick, has just a few ingredients, and needs only 1 pan!
Ingredients
- 8 oz extra firm tofu
- 1 tbsp olive oil
- 1/2 onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow/orange/green bell pepper chopped
- 1/2 cup chunky salsa see notes
- 1/2 tsp pink Himalayan salt
- 1 tsp garlic powder
- 1/2 tsp roasted cumin powder see notes
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1 cup canned black beans drained and rinsed
- Salt and black pepper to taste
- 5 sprigs cilantro leaves stripped and chopped
Instructions
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Take tofu out of the package, pat it dry and roll in a clean kitchen towel. Press with something heavy on top, such as a skillet or pan.
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Set a wide, heavy bottomed skillet of medium high heat and add olive oil to it.
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Once the oil is nice and shiny, add the chopped onions followed by bell peppers.
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Season with a pinch of salt and pepper and stir. Cook until softened, about 5 minutes.
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Add the salsa, mix and cook for 2 minutes or until some of the moisture of the salsa evaporates.
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Meanwhile, unwrap the tofu.
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Add turmeric, garlic powder, cumin powder, chili powder and Himalayan salt to the salsa and veggie mixture in your pan and mix.
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Crumble the tofu directly into your skillet along with the black beans. Add salt and pepper to taste (if needed).
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Give everything one big mix, lower the heat a bit and cook for 5-7 minutes.
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Turn the heat off, mix in chopped cilantro and serve warm.
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Enjoy it with toast, in a tortilla or with breakfast potatoes and fruit.
Recipe Notes
I used store bought chunky salsa with medium spice level. Feel free to add your favorite tomato salsa.
I highly recommend using roasted cumin powder. You can read how I make it here. If not, you can use regular cumin powder too.
This scramble will freeze well for up to 1 month. Reheat on the stovetop or in the microwave to eat.
I am sure you all are going to LOVE this scramble. It’s healthy, satisfying, perfectly flavored, loaded with veggies and packed with protein. Above all, comes together in less than 30 minutes and needs only 1 pan. Trust me that you will not miss your scrambled eggs on the breakfast table.
Love – Vaishali.
Tools Used:
Knives: 
Monidipa Dutta
February 25, 2019 at 11:10 amThe recipe sounds really great and truly it is worth a try. And I will give it a try.
Julie Plagens
February 25, 2019 at 2:41 pmYummy recipe. I would love to eat this today! I just want to have someone else make it!!
Matija Antonić
February 26, 2019 at 3:46 amI enjoy tofu a fair bit, just never thought about a tofu scramble, but the recipe looks easy enough to follow and make, I’ll give this a try for sure 😀
Janay
August 24, 2019 at 10:24 pmO wow 😋! I’m always looking for tasty healthy vegetarian options!
Vaishali
August 25, 2019 at 10:01 amThank you, Janay. And this one is super easy to make