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.
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!
More breakfast ideas
- Quinoa Granola with Coconut and Chia Seeds
- Almost Raw Coconut + Apricot Oat Balls
- Everyday Healthy Truffles
- See all my vegan breakfast recipes
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!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: Vegan
Ingredients
- 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
- Mash tofu in a medium bowl, set aside.
- Heat oil in a frying pan, and cook onions for a few minutes until they’re soft.
- Add the bell pepper / capsicum and cook for a couple more minutes.
- Add the tofu and turmeric, and season with salt and pepper.
- 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
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!
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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.
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Yay! Let me know if you try it (and what other recipes you’ve tried) x
This looks really appetizing – looking forward to trying it. Also very interested in the Mediterranean version. Hope you post it soon.
Thank you.
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Someday… 🙂
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
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Nice to “meet” another scrambled tofu fan! I love it too. It’s so versatile, and I love how you can toss in almost any veggie you have in the fridge!
Add some Indian black salt….It’s a must and it will take your scramble up to the next level!
Yes, some readers have already mentioned that. I’ll keep an eye out for it, thanks!
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! 🙂
Thanks for your comment! Absolutely, you can make it ahead and reheat it. You may want to sprinkle a few drops of water on top before re-heating it in the microwave. And of course, cut the avocado up fresh so that it doesn’t turn brown. This would be great in a sandwich or wrap too…
Perfect! Loving the wrap idea ~ Thanks again!!
You’re very welcome, thanks for taking the time to comment and feel free to ask me any other tofu-related questions! Haha! 🙂
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!
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Hello Mistress 🙂
Thanks for your comment! It’s super easy to make, and so satisfying! I have a Mediterranean version coming soon… X