Southwest Tofu Scramble
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
5 (1-cup servings)
-
Calories
179 kcal
-
Course
Breakfast
-
Cuisine
Vegan, gluten-free
Southwest Tofu Scramble
Description
This recipe involves sautéing diced onion and bell pepper until tender, then adding minced garlic, jalapeño (seeds removed), and taco seasoning to infuse the base with aromatic spice. Crumbled tofu and diced Roma tomatoes join the skillet, cooking uncovered until the tofu warms through and flavors meld. Nutritional yeast, which adds a subtle cheesy note, along with rinsed canned black beans and chopped fresh cilantro, are stirred in and cooked briefly to combine the components.
The result is a protein-rich scramble with varied textures from soft tofu and beans to tender cooked vegetables, balanced by the heat from jalapeño and seasoning. It can be customized with optional toppings such as sliced avocado, guacamole, pico de gallo, salsa, or hot sauce to adjust spiciness and freshness.
This scramble serves about five cups and can be part of a plant-based or vegetarian brunch or light meal. The recipe notes that tofu pressing is optional since excess moisture cooks off, and spice levels can be adjusted by adding more jalapeño or other chilies.
Ingredients
- 1 yellow onion small
- 1 bell pepper orange
- 3 cloves garlic
- 1 jalapeno pepper
- 1 Tbsp. taco seasoning
- 3 Roma tomato
- 14 oz. tofu or extra-firm, firm
- 15 oz. black beans canned
- 1/4 cup nutritional yeast
- 1/2 cup cilantro fresh
Toppings (optional):
- avocado includes guacamole, pico de gallo, etc
- salsa
- hot sauce
Instructions
- Dice onion and bell pepper. Mince garlic and jalapeño, seeds and ribs removed.
- In a large skillet over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice tomatoes and crumble tofu into bite-sized pieces.*
- When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and cook 1 minute.
- Reduce heat to medium. Add tomato and crumbled tofu. Stir and cook uncovered for 10 minutes, stirring occasionally.
- Meanwhile, roughly chop the cilantro, large stems removed.
- After 10 minutes, add the nutritional yeast, black beans (rinsed and drained), and cilantro. Stir and cook for 3-4 minutes or until beans are heated through.
- Salt and pepper to taste if needed. Serve with any desired toppings such as avocado, guacamole, salsa, etc.
Notes
- Pressing tofu is optional; excess moisture cooks off during scrambling, but pressing may improve texture if desired.
- To increase heat, add extra jalapeño, cayenne pepper, chipotle, or top with your preferred hot sauce.
- Recipe yields about 5 heaping cups of scramble, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(1-cup servings)
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 499mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 1244IU | 25% |
| Vitamin C | 44mg | 49% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
