Southwestern Tofu Scramble

tofu scramble recipe topped with tomatoes, salsa, green onions in a blue bowl

5 from 5 votes

Warm spices, hearty black beans, and crisp tofu cubes come together in this tofu scramble with southwestern flavors. I have it ready in just 30 minutes, and it works as a breakfast, lunch, or dinner, packed with fresh flavors and plant-based protein.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Main Course

Cuisine: Mexican, Vegan

Servings: servings

Calories: 158.6kcal

Author: Anjali Shah

Ingredients

2 tsp extra virgin olive oil
1 14 ounce package extra firm tofu pressed, and cut into cubes
3/4 cup frozen corn
2 yellow bell peppers diced
1 red onion diced
1 box of baby spinach shredded
15 oz black beans, rinsed and drained 1 can
3 tsp chili powder
2 tsp ground cumin
1/2-3/4 tsp salt more or less to taste
2 tsp taco seasoning
4 green onions sliced (use for topping)
2 tomatoes diced (use for topping)
1/2 cup Shredded Mexican cheese blend optional, use a vegan cheese to keep this vegan friendly (use 2 tbsp per serving, as a topping)
1/2 cup Prepared salsa use 2 tbsp per serving, as a topping

Instructions

Press your tofu for at least 5 minutes to get the water out, then cut it into 1 inch cubes. Heat oil in a large nonstick skillet over medium heat.
Add onions, peppers and tofu, and cook - stirring until the tofu begins to brown. Add corn and all of the spices. Cook 5-10 minutes.
Add the black beans, spinach and salt. Stir to combine. Cook an additional 5-10 minutes until all of the ingredients are combined and the spinach is wilted.
Top with green onions, tomatoes, cheese and salsa: serve in a wrap, as soft tacos, as a topping for nachos, or enjoy on its own!

Video

https://youtu.be/NsPZFz52o6w

Notes

My #1 Secret Tip for this tofu scramble with southwestern spices recipe is to press the tofu just enough to remove excess liquid without drying it out completely. This helps it brown properly while staying tender inside. The tofu does not get crumbled in this recipe and therefore does not need to be pressed for too long.
Cook in stages: I add ingredients in steps so that nothing overcooks or becomes mushy, especially the spinach and beans.
Season early: Adding the spices while the tofu cooks gives it a chance to absorb the flavor more effectively.
Break up tofu: If you prefer a crumblier texture, break the tofu apart by hand instead of cutting it into cubes.
Keep cuts uniform: I try to cut my veggies and tofu into similar-sized pieces so they cook at the same rate, and to avoid larger chunks of vegetables from steaming instead of sauteing.

Nutrition