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plated vegan tofu scramble
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5 from 1 vote

Vegan Southwest Tofu Scramble

This mouthwatering dish brings together the goodness of protein-packed tofu, vibrant vegetables, and a medley of southwestern-inspired flavors.
Prep Time25 minutes
Cook Time12 minutes
Course: Breakfast
Cuisine: Vegan
Servings: 4


  • 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)


  • 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!


Serving: 191g | Calories: 147kcal | Carbohydrates: 8.3g | Protein: 13.3g | Fat: 8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.8g | Sodium: 166mg | Potassium: 421mg | Fiber: 2.2g | Sugar: 3.3g | Vitamin C: 65.9mg | Calcium: 217mg | Iron: 3.2mg