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Homemade Southwest Tofu Scramble photo

Southwest Tofu Scramble

A flavorful, protein-packed tofu scramble with southwestern spices and fresh toppings.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 1-cup servings

Equipment

  • Large Skillet
  • Cutting Board
  • Chef’s knife
  • Spatula
  • Measuring Spoons

Ingredients
  

  • 1 small yellow onion
  • 1 orange bell pepper
  • 3 garlic cloves minced
  • 1 jalapeño pepper minced, seeds and ribs removed for less heat
  • 1 Tbsp taco seasoning
  • 3 Roma tomatoes diced
  • 14 oz firm tofu crumbled into bite-sized pieces (or use extra-firm)
  • 15 oz black beans rinsed and drained (1 can)
  • 1/4 cup nutritional yeast
  • 1/2 cup fresh cilantro roughly chopped, large stems removed
  • optional toppings avocado, guacamole, salsa, pico de gallo, hot sauce, etc.

Instructions
 

  • Prepare produce: dice the onion and orange bell pepper; mince the garlic and jalapeño (remove seeds and ribs if desired); dice the Roma tomatoes; roughly chop the cilantro and remove large stems.
  • Heat a large skillet over medium-high heat. Add 1–3 tablespoons water or vegetable broth for a no-oil sauté if desired.
  • Sauté the diced onion and bell pepper for 7–8 minutes, stirring occasionally, until softened and the onion is translucent.
  • Add the minced garlic, minced jalapeño, and 1 tablespoon taco seasoning to the skillet; stir and cook for about 1 minute until fragrant.
  • Reduce heat to medium and add the diced tomatoes and crumbled tofu to the skillet; stir to combine and cook, uncovered, for 10 minutes, stirring occasionally.
  • After 10 minutes, stir in the nutritional yeast, rinsed and drained black beans, and chopped cilantro; cook for 3–4 minutes more until heated through.
  • Taste and season with salt and pepper if desired. Serve warm with optional toppings such as avocado, guacamole, salsa, pico de gallo, or hot sauce.

Notes

  • Tofu: pressing is optional; excess liquid will mostly cook off.
  • Make it spicier by adding more jalapeño, cayenne, or chipotle.
  • Recipe yields about 5 heaping cups.
  • Nutritional estimate provided is for the scramble only, excluding optional toppings.
  • Originally posted June 2014; updated October 2024.