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!
Servings: 4 people
Ingredients
- 8 oz extra firm tofu
- 1 tablespoon olive oil
- ½ onion chopped
- ½ red bell pepper chopped
- ½ yellow/orange/green bell pepper chopped
- ½ cup chunky salsa see notes
- ½ teaspoon pink Himalayan salt
- 1 teaspoon garlic powder
- ½ teaspoon roasted cumin powder see notes
- ½ tsp chili powder
- ½ teaspoon turmeric powder
- 1 cup canned black beans drained and rinsed
- Salt and black pepper to taste
- 5 sprigs cilantro leaves stripped and chopped
Instructions
- 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.
- Set a wide, heavy bottomed skillet of medium high heat and add olive oil to it.
- Once the oil is nice and shiny, add the chopped onions followed by bell peppers.
- Season with a pinch of salt and pepper and stir. Cook until softened, about 5 minutes.
- Add the salsa, mix and cook for 2 minutes or until some of the moisture of the salsa evaporates.
- Meanwhile, unwrap the tofu.
- Add turmeric, garlic powder, cumin powder, chili powder and Himalayan salt to the salsa and veggie mixture in your pan and mix.
- Crumble the tofu directly into your skillet along with the black beans. Add salt and pepper to taste (if needed).
- Give everything one big mix, lower the heat a bit and cook for 5-7 minutes.
- Turn the heat off, mix in chopped cilantro and serve warm.
- Enjoy it with toast, in a tortilla or with breakfast potatoes and fruit.
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.