Southwest Tofu Scramble
This Southwest Tofu Scramble is a quick, protein-packed vegan breakfast made with crumbled tofu, colorful veggies, and bold Southwestern spices. Ready in just 25 minutes, it's perfect for busy mornings, weekend brunch, and meal prep!
Servings 4 servings
Calories 170kcal
Ingredients
- 14 ounces extra-firm tofu drained
- 2 tablespoons olive oil divided
- 3/4 cup medium red onion finely chopped
- 1/2 medium red bell pepper chopped (about 1/2 cup)
- 1/2 cup corn kernels
- 1/2 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon kala namak black salt
Instructions
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic powder, onion powder, cumin, paprika, turmeric, and kala namak. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the corn and cook for 1-2 minutes, until warmed through. Transfer the vegetable mixture to a plate and set aside.
- Crumble the tofu into bite-sized pieces using your hands.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the tofu and cook for 3-4 minutes, stirring occasionally.
- Pour the sauce over the tofu and stir well to coat. Continue cooking for 3-5 minutes, stirring frequently, until most of the liquid has been absorbed.
- Return the vegetable mixture to the skillet and stir to combine. Cook for 1-2 minutes more, until everything is heated through.
- Serve warm with sliced avocado, toasted sourdough bread, fresh tomatoes, breakfast potatoes, or your favorite breakfast sides.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 10g | Fat: 11g | Fiber: 2g