Southwest Tofu Scramble

I love making tofu scramble on the weekends. The ingredients are always a bit of a surprise, as I’ll just use whatever veggies are left-over from the week. Red pepper (capsicum), mushrooms, spinach, rocket… all have been in there at some point. Today, I made a Southwest tofu scramble by topping it with some avocado and fresh coriander / cilantro.

Southwest Tofu Scramble - Vegan & Gluten-Free

I also add turmeric, which really brightens the meal and makes it look a little more like scrambled eggs. (Not that you necessarily want to pretend to be eating eggs (ew!), but this way, you don’t feel as though you’re just eating a plate of mashed tofu!)

The best reason to add turmeric, however, is for its many healing properties. Other than being the source of color in American mustard and curry dishes, a lot of us in the West don’t consume enough of this important spice. This is a great way to incorporate it into your diet.

I served this on a bed of baby spinach, alongside a couple pieces of wholemeal bread, and some fresh citrus. I almost always include spinach in this dish (either on the side, or stirred into the tofu while it’s cooking), because of its high-iron content. Remember that your absorption of iron is greatly increased when a food containing vitamin C is eaten at the same meal. This is why I’ll always include a few slices of fresh citrus — it beats store-bought orange-juice any day!

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Southwest Tofu Scramble

This Southwest Tofu Scramble features bright yellow scrambled tofu, red bell peppers / capsicums, avocado and fresh cilantro/coriander. It’s vegan and naturally gluten-free!

  • Author: Vegangela
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: Vegan

Ingredients

Scale
  • 1 block firm tofu
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1/2 red bell pepper / capsicum, diced
  • 1 tsp turmeric
  • salt & pepper
  • garnish: diced avocado, fresh coriander / cilantro

Instructions

  1. Mash tofu in a medium bowl, set aside.
  2. Heat oil in a frying pan, and cook onions for a few minutes until they’re soft.
  3. Add the bell pepper / capsicum and cook for a couple more minutes.
  4. Add the tofu and turmeric, and season with salt and pepper.
  5. Serve with diced avocado and fresh coriander/cilantro.

Keywords: avocado, comfort food, easy, favorite, gluten-free, high-protein, nut-free, one-pot, spinach, tofu, under 30 minutes, vegan

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15 thoughts on “Southwest Tofu Scramble”

  1. Delicious! I made this for breakfast today and my partner and I really enjoyed it. I stirred the spinach in at the end and it was great. Will be making this again tomorrow morning. Thanks!

    Reply
  2. This is amazing! just like all your other tofu recipes. It really looks like a typical Southwest Scramble. I will definitely be using it more in the kitchen now.

    Reply
  3. This looks really appetizing – looking forward to trying it. Also very interested in the Mediterranean version. Hope you post it soon.
    Thank you.

    Reply
  4. Scrambled Tofu is one of my all time favourites. I experiment adding different ingredients and every time I love it, so much I always wants seconds, but I don’t.

    Before I got into this vegan stuff all I had done with tofu is lightly fry it. Now I am experimenting using it in different ways and scrambled is by far my favourite.

    Loz

    Reply
  5. This looks & sounds amazing! I’m sorry, but I am very new to cooking with tofu (& new to vegan cooking in general)…would it be possible for me to make this ahead and warm up at work? Or is tofu not reheat friendly? Thanks, Vegangela! 🙂

    Reply
  6. Mmmm, sounds good! I’ve had tofu scramble at several vegan places for brunch but have never made it myself. I’m inspired to try now!

    Reply
    • Hello Mistress 🙂
      Thanks for your comment! It’s super easy to make, and so satisfying! I have a Mediterranean version coming soon… X

      Reply

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