This vegan tofu scramble recipe is infused with Southwest flavors – a healthy and delicious plant-based breakfast option! This egg-free breakfast scramble is made with black salt (kala namak) for that unique eggy flavor as well as a wonderful array of common household spices. We love to serve this as a breakfast platter or burrito and even sometimes make a big batch to have breakfast for dinner!
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When I moved to Boulder, Colorado, from Philadelphia, on a whim in the mid-1990s, the first place I was taken after getting off the train was a place called Dot’s Diner.
This already memorable day was made even more so by the most incredible breakfast I had ever had in my life up to that point. I was usually just a regular scrambled eggs and taters type of guy, but this new adventure in my life called for something equally adventurous.
Enter the Southwest Scramble Breakfast Burrito. Packed with black beans, potatoes, tomatoes, peppers and onions, and spices I never even thought to put on a breakfast dish, stuffed in a giant tortilla…this thing was as big as my face.
I loved every minute of that burrito, and I’d make a version of it quite often afterwards, always remembering that life-changing day.
Southwest Scramble Made Vegan
When B and I went vegan, I knew I had to find a place for that scramble in my life, and today, we are so happy to share this extraordinarily delicious, Southwest Tofu Scramble recipe with all of you!
I’m not suggesting this recipe will change your life, but I’m not saying that it won’t either.
Why We Love Southwest Tofu Scramble
- It’s an incredibly flavorful, out-of-the-ordinary type breakfast that is sure to please vegan and nonvegan alike.
- It is absolutely packed with protein and fiber. A great way to start the day!
- It’s SO versatile! It can just be eaten as a platter with some fried potatoes; served as breakfast soft tacos or, of course, burritos; or amp it up as a breakfast scramble enchilada pie!
Southwest Vegan Scramble Ingredients
This Southwest-style vegan tofu scramble recipe is made with 12 healthy and flavorful ingredients. You’ll need:
- Extra firm tofu
- Olive oil
- Diced onion + green bell pepper
- SPICES: turmeric, onion powder, garlic powder, ground cumin, and black pepper
- Kala namak (Indian black salt) + Taco sauce
- Black beans (drained and rinsed very well)
Notes on Tofu:
Firm or extra firm tofu will both work best here. Firm has more water and will create a slightly different, softer texture. Do NOT use silken tofu for this. Silken tofu is an entirely different beast.
What is kala namak?
This gives the tofu scramble its unique, eggy flavor. We highly recommend using it to get the most egg-tasting scramble. You can find kala namak (or Indian black salt) at your local Indian spice shop or on Amazon.
For the olive oil: You can use sunflower, vegetable, or refined coconut oil. Vegan butter could also work. To make it oil-free simply omit the oil and start your tofu on a lower heat moving it often. We’re looking for the tofu not to stick to the pan and get dry spots throughout that would compromise the texture.
For the veggies (onion + pepper): We used a yellow onion and green pepper. You can sub a red onion and any blend of bell peppers. If you like things a little spicier, feel free to add some minced jalapeno or other chili pepper. Some people also like to put some roasted corn in. Feel free to adapt to your tastes.
For the spices: The turmeric gives the yellow color. If you omit this, your scramble will look colorless and honestly, a little bland. Onion and garlic powder could be interchanged, but they should not both be left out. Feel free to sub coriander or even chili powder (start with half the amount and add to taste) for the cumin if you don’t have any. Chili seasoning would work well too, but it will change the coloring of the scramble.
For the kala namak: If you don’t care about getting the egg taste, you can sub regular sea salt.
For the taco sauce: Our go-to taco sauce is Sky Valley. It has a wonderfully piquant flavor that definitely lets you know it’s there but isn’t overly spicy like some others. Salsa (maybe even pureed) could also work, and I’d add a bit of hot sauce if it’s a mild salsa.
For the black beans: Pinto beans are also awesome in this. They won’t add the same color depth to the southwest scramble, but I can guarantee they taste great!
How to Make Tofu Scramble
This healthy vegan breakfast scramble is so easy to make, the perfect healthy plant-based breakfast or dinner!
Step 1: Prep the ingredients.
First, press the tofu. While that’s happening, you can dice the veggies and set them aside. After the tofu has pressed, dice the tofu to fairly even-sized 1-inch squares.
Step 2: Coat the tofu in turmeric.
Next, heat skillet on medium and add oil. Add the tofu and stir it around to coat it.
Add your turmeric evenly, breaking up the tofu with your spatula and incorporating the turmeric until all the pieces are an even yellow color. You should end up with the equivalent of small-curd scrambled eggs.
Step 3: Add the veggies and spices.
Then, add the diced onion and pepper, cumin, onion and garlic powder, and black pepper. Stir and cook for 5-7 minutes on medium heat stirring occasionally.
Step 4: Add the taco sauce and kala namak.
Finally, in a small bowl, add warm water, taco sauce, and kala namak. Mix well with a fork to blend all together and let the kala namak absorb into the liquids. Drizzle that over the scramble and mix it in. Cook another 2-3 minutes on medium heat, uncovered.
Step 5: Finishing touches
You’ll finish by tasting and adjusting the seasonings. Drain and rinse black beans VERY well. And stir them in.
What to do if your scramble comes out dry:
If your scramble dries out a little beyond your preference, you can bring the texture back with a little water. I’d recommend starting with just a tablespoon.
Can I make tofu scramble ahead of time?
Totally! Tofu scramble makes a great vegan breakfast prep. Make the scramble up to 2 days ahead of time and you’ll be golden. Scroll down for our best storage and reheating tips.
How to Serve Vegan Tofu Scramble
This vegan Southwest tofu scramble recipe can be eaten for breakfast, lunch, or dinner!
On a breakfast platter: Serve with vegan breakfast sausages or soyrizo, buttery vegan toast or tortillas, breakfast potatoes, and a big chili lime fruit salad for an epic plant-based breakfast!
Tofu Scramble Burrito (or tacos): This is one of our favorite vegan meal prep ideas. Wrap this scramble up in a big tortilla with some crispy potatoes and shredded vegan cheese. Wrap in parchment or tin foil and freeze for easy grab-and-go breakfasts in the future!
Breakfast Nachos: Need we say more? Just do yourself a favor and make sure you create LAYERED nachos and don’t just put stuff on top of a pile of chips. You want this goodness ALL the way through. Top with our quick and easy vegan queso sauce.
How to Store Leftover Tofu Scramble
This healthy, egg-free breakfast scramble recipe makes enough to serve 3-4 people or 2 VERY hungry people (that’s us, hi!).
You may be wondering: Does tofu scramble keep?
The answer is yes! First, let the scramble cool completely. Then transfer the it to an air-tight container and store in the fridge for 5-7 days.
We do not recommend freezing tofu scramble on its own, as that would change the texture. It can, however, be frozen IN a burrito for easy grab-and-go breakfasts or a busy weeknight dinner.
How to reheat leftover tofu scramble:
On the stove, you can reheat in a saute pan over medium/medium-high heat until warmed through. I like to add about a tablespoon of water while it’s warming to remoisten the tofu.
In the microwave, heat on high for thirty-second “blasts”, stirring between each until warmed through. Usually around 90 seconds total. I like to add a tablespoon of water before I begin heating the tofu to remoisten as it heats.
More Savory Vegan Breakfast Recipes:
Schedule a time soon to shake up your standard breakfast with this Southwest Tofu Scramble!
And when you do, tell us EVERYTHING. What did you think? How did you serve it? Who did you serve it to?! What did THEY think?!
Leave a comment and rate the recipe below, or tag us in your photos on Instagram. If you’re not already hanging out with us over there, we are @theplantpowercouple with the “the”.
Yield: 4 servings
This vegan tofu scramble recipe is infused with Southwest flavors - a healthy and delicious plant-based breakfast option! This egg-free breakfast scramble is made with Indian black salt for that unique eggy flavor as well as a wonderful array of common household spices. We love to serve this as a breakfast platter or burrito and even sometimes make a big batch to have breakfast for dinner!
15 minPrep Time:
20 minCook Time:
35 minTotal Time:
- 1 (16-oz) block extra firm tofu, pressed and diced into 1-inch cubes
- 1 Tbsp olive oil
- 1 tsp ground turmeric
- 3/4 cup onion, small diced
- 1 cup green pepper, small diced
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 Tbsp taco sauce
- 1/2 Tbsp kala namak *
- 1/2 cup black beans, drained and rinsed very well
- Diced avocado
- Fresh diced tomato
- Heat a skillet on medium and add the olive oil. Add the pressed and diced tofu and stir to coat it in the oil. Then, sprinkle in the turmeric, using your spatula to break up the tofu into smaller pieces and stirring it with the turmeric so every piece is coated in that yellow color.
- Add the diced onion and pepper. Then, sprinkle in the cumin, onion powder, garlic powder, and black pepper. Stir together and cook for 5-7 minutes on medium heat, stirring occasionally.
- In a small bowl, mix the taco sauce, kala namak , and 2 Tbsp warm water with a fork until completely combined. Drizzle this over the scramble and stir to mix it all in. Continue to cook on medium heat for another 2-3 minutes.
- Taste and adjust the seasonings to your preference. Then, you can add the drained and rinsed black beans. Stir them into the scramble until combined and (if desired) let them heat up in the pan another minute.
- Serve this southwest tofu scramble topped with diced avocado, chopped tomatoes, and more taco sauce. Store leftovers in an air-tight container for 5-7 days or wrap them in burrito-size tortillas and freeze for up to 6 weeks.
* kala namak (or Indian black salt) gives the tofu scramble its unique, eggy flavor. We highly recommend using it to get the most egg-tasting scramble. You can find black salt at most Asian food stores (it’s a very popular component of Indian cuisine) or on Amazon. If you don’t care about getting the egg taste, you can sub regular salt.