Do you love tofu scramble? You should. And if you don’t, I know you will now!
Sometimes recipes for tofu scramble can be complicated by tons of spices that you might not have on hand. I simplify that problem by using taco seasoning!
This is my go-to tofu scramble because it is super filling, easy to put together and it makes awesome breakfast burritos too! I teach this recipe in all of my tofu classes and in all of my continuing education classes because this needs to be in your life. And that’s why I’m sharing it here too!
It’s Super Yummy!
It’s alway a crowd-pleaser.
And it’s also great for dinner. 🙂
Southwest Tofu Scramble
This awesome, flavorful, colorful tofu scramble will be a hit at your next brunch. It’s easy to double and triple too! And it takes about 30 minutes or less to make!
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric
- 1 tablespoon taco seasoning
- 1 package extra firm tofu, diced into cubes or crumbled
- 1/3 cup water
- 1/4 cup nutritional yeast
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup grape tomatoes, sliced in half
- salt and pepper to taste
- 2-3 scallions, sliced thin
- vegan shredded cheese (optional)
Heat the oil in a non-stick skillet over medium- high heat, add onion and pepper and cook 5-7 minutes, until slightly softened. Add garlic and spices, stir to coat everything with the spices, cook one minute more.
Add tofu folding everything together to get that beautiful color on the tofu. Add water and nutritional yeast and reduce heat to medium, cook about 5-7 minutes. Add beans. Cook until beans are heated through. Fold in tomatoes and add salt and pepper to taste.
Garnish with sliced scallions, and/or vegan cheese.
Have you watched me cook (and tasted!) this recipe in class? Have you tried it at home? Let me know in the comments!
Happy Cooking! ❤