Southwest Tofu Scramble
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!
Ingredients
- 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
For serving:
- Diced avocado
- Fresh diced tomato
Instructions
- 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.
Notes
*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.
Tried this recipe?Let us know how it was!