Southwest Tofu Scramble

Enjoy the bold and vibrant flavors of our Southwest Tofu Scramble, a protein-packed vegan breakfast that’s bursting with color and taste. This plant-based dish combines crumbled tofu with fresh bell peppers, black beans, onions, and a mix of smoky spices like cumin, chili powder, and paprika. Topped with creamy avocado slices and a sprinkle of fresh cilantro, this Southwest Tofu Scramble offers a satisfying and nutritious start to your day. Whether you’re looking for a quick weekday breakfast or a hearty brunch, this tofu scramble will keep you energized. The combination of protein-rich tofu, fiber-filled black beans, and flavorful vegetables makes this meal ideal for those following a plant-based diet or anyone looking for a healthy and tasty breakfast alternative.

Ingredients:

1 block (14 oz) firm tofu, drained and crumbled
1 tablespoon olive oil
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 clove garlic, minced
1/2 cup black beans (canned, drained and rinsed)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 avocado, sliced
Fresh cilantro, chopped (for garnish)
Salsa or hot sauce (optional for serving)

Instructions:

Prepare the Tofu: Crumble the tofu into bite-sized pieces with your hands or a fork.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, and sauté until they soften, about 5 minutes. Add the minced garlic and cook for another minute.
Cook the Tofu: Stir in the crumbled tofu and season with cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
Add Black Beans: Stir in the black beans and cook for another 2-3 minutes, allowing the flavors to meld together.
Serve: Garnish the scramble with fresh avocado slices and chopped cilantro. Serve with salsa or hot sauce for an extra kick, and enjoy with warm tortillas or toast.