Easy Southwestern Tofu Scramble
This Easy Southwestern Tofu Scramble is a bold, flavorful, plant-based breakfast packed with protein, spices, and veggies. A quick and healthy egg-free alternative perfect for any time of day.
Ingredients
- 1 block 14 oz firm tofu, drained and pressed
- 1 bell pepper diced
- ½ cup black beans drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: salsa
- Optional: avocado
- Optional: fresh cilantro
Instructions
- Press tofu for 10–15 minutes, then crumble into small pieces.
- Heat olive oil in a skillet over medium heat.
- Add diced bell pepper and cook for 3–4 minutes until softened.
- Add crumbled tofu to the skillet.
- Sprinkle cumin, chili powder, turmeric, garlic powder, salt, and pepper over tofu.
- Stir well to evenly coat.
- Add black beans and cook for 5–7 minutes, stirring occasionally.
- Cook until heated through and slightly firm.
- Remove from heat and serve with optional toppings like salsa, avocado, or cilantro.
Notes
- Pressing tofu is essential for the best texture.
- Adjust spices to taste for more or less heat.
- Add extra veggies like spinach or zucchini for variety.
- Store leftovers in the fridge for up to 4 days.
- Reheat with a splash of water to keep it moist.