Looking for a delicious and nutritious vegan breakfast option? Look no further than the Vegan Southwest Tofu Scramble! This mouthwatering dish brings together the goodness of protein-packed tofu, vibrant vegetables, and a medley of southwestern-inspired flavors.
Whether you’re a committed vegan, trying to incorporate more plant-based meals into your diet, or simply seeking a tasty breakfast alternative, this recipe is sure to impress your taste buds and leave you satisfied.
Smoked tofu, Tex-Mex-inspired spices, and fresh veggies – these elements come together to create a flavor explosion that will leave you craving more.
As for WW points — if you follow the program — tofu is a ZeroPoint food. This Vegan Southwest Tofu Scramble has 0 WW points.
Why You Should Try This Southwest Tofu Scramble Recipe
- Health benefits. Tofu is a great source of plant-based protein and contains all the essential amino acids. It’s also low in saturated fat and cholesterol-free, making it a healthier alternative to animal-based protein sources. The recipe also incorporates a variety of vegetables, such as bell peppers, onions, and zucchini, which are rich in vitamins, minerals, and antioxidants.
- Delicious flavor. The Vegan Southwest Tofu Scramble is packed with flavors that are reminiscent of Tex-Mex cuisine. The combination of spices like cumin and turmeric makes the dish incredibly savory. The addition of nutritional yeast adds tanginess and a cheesy flavor, making it a satisfying and delicious meal.
- Versatility. This recipe is incredibly versatile, allowing you to customize it according to your taste preferences and dietary restrictions. You can add or substitute ingredients based on what you have on hand or your personal preferences. For example, you can add diced tomatoes, black beans, or corn for added texture and flavor. It’s also a great dish to use up leftover vegetables in your refrigerator. The Vegan Southwest Tofu Scramble is a simple and quick recipe to prepare, making it suitable for busy individuals or those new to cooking. Tofu scrambles easily and cooks faster than traditional egg scrambles. With minimal preparation and cooking time, you can have a nutritious and satisfying meal on the table in no time.
Vegan Southwest Tofu Scramble Recipe Overview
Prep time: 25 min
Cooking time: 12 min
Total time: 37 min
Serves: 4
Ingredients
- 1 block of smoked firm tofu, drained and crumbled
- 1 tsp olive oil
- 1 small onion, diced
- 2 small red bell peppers, diced
- 1/2 small zucchini, diced
- 1 green garlic, chopped (or regular garlic)
- 1 cup Swiss chard, torn into pieces
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp nutritional yeast flakes
- 1/2 chili pepper, sliced (optional)
How to Make Vegan Southwest Tofu Scramble (Step by Step)
- To remove excess moisture and improve texture, place the tofu block between paper towels or a clean kitchen towel.
- Place a heavy object, like a book or a pan, on top and let it sit for about 20 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the diced onion, red bell pepper, and zucchini.
- Sauté for 5 to 7 minutes until the vegetables are tender.
- Add the garlic, Swiss chard, and tofu to the skillet and stir in the spices.
- Gently stir to combine the tofu with the vegetables and spices.
- Cook for an additional 4 to 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and add nutritional yeast to the warm tofu mixture.
- Gently stir to combine, and garnish the scramble with freshly sliced chili pepper.
- Serve the Vegan Southwest Tofu Scramble hot and enjoy!
Variations and Substitutions
- I used smoked tofu for this recipe. With its distinct smoky taste, it adds depth and complexity to your Southwest Tofu Scramble. The Southwest flavor profile often includes spices like cumin, chili powder, and paprika.
- Feel free to adjust the amounts based on your preferred level of spiciness.
- To add depth to the dish, you can incorporate some smoked paprika or chipotle powder. You can use black salt (kala namak) to mimic the flavor of eggs.
- For an extra burst of freshness, squeeze in some lime juice or garnish with chopped cilantro before serving.
- You can include additional vegetables like corn or diced tomatoes for added color and flavor.
- Sauces and toppings – Salsa is a classic choice to drizzle over the tofu scramble. Guacamole or sliced avocado adds creaminess and healthy fats. A dollop of dairy-free sour cream or yogurt can provide a tangy element. For a bit of crunch, sprinkle some crushed tortilla chips or toasted pumpkin seeds on top.
Tips and Tricks
- Look for firm or extra-firm tofu, as it has a better texture for scrambling. Silken or soft tofu might not hold its shape as well. Once pressed, crumble the tofu into small, bite-sized pieces using your hands or a fork. Aim for irregular shapes to mimic the texture of scrambled eggs.
- If you use regular tofu, mix the spices and nutritional yeast with a bit of water or vegetable broth to create a marinade.
- If you prefer a slightly crispy texture, you can cook the tofu scramble a bit longer until the edges are golden brown. This can be achieved by spreading the tofu mixture evenly in the pan and allowing it to cook undisturbed for a few minutes before stirring.
- Always sauté the onions, bell peppers, and any other vegetables you like before adding the tofu. This will help enhance their flavors and ensure they are cooked through.
Related Recipes
Vegan Southwest Tofu Scramble
This mouthwatering dish brings together the goodness of protein-packed tofu, vibrant vegetables, and a medley of southwestern-inspired flavors.
Ingredients
- 1 block of smoked firm tofu, drained and crumbled
- 1 tsp olive oil
- 1 small onion, diced
- 2 small red bell peppers, diced
- 1/2 small zucchini, diced
- 1 green clove, chopped
- 1 cup Swiss chard, torn into pieces
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp nutritional yeast flakes
- 1/2 chili pepper, sliced (optional)
Instructions
- To remove excess moisture and improve texture, place the tofu block between paper towels or a clean kitchen towel.
- Place a heavy object, like a book or a pan, on top and let it sit for about 20 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the diced onion, red bell pepper, and zucchini.
- Sauté for 5 to 7 minutes until the vegetables are tender.
- Add the garlic, Swiss chard, and tofu to the skillet and stir in the spices.
- Gently stir to combine the tofu with the vegetables and spices.
- Cook for an additional 4 to 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and add nutritional yeast to the warm tofu mixture.
- Gently stir to combine, and garnish the scramble with freshly sliced chili pepper.
- Serve the Vegan Southwest Tofu Scramble hot and enjoy!
Nutrition
Serving: 191gCalories: 147kcalCarbohydrates: 8.3gProtein: 13.3gFat: 8gSaturated Fat: 0.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.8gSodium: 166mgPotassium: 421mgFiber: 2.2gSugar: 3.3gVitamin C: 65.9mgCalcium: 217mgIron: 3.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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