This tofu breakfast scramble is a total upgrade from your typical tofu scramble and it only takes a couple of extra minutes and some extra ingredients.
Why not spend a few extra minutes making a hearty, flavourful dish?!
This bowl is a play on a classic southwest (tex-mex) scramble with tofu to replace the eggs and is easily adaptable based on what you have on hand. This is a big hearty bowl of goodness. With half this recipe you will meet your recommended intake of your B-vitamins (except B5) and get 35 g protein, 13 g fiber, and 91% of your recommended calcium intake! Start the day off with a nutritional bang and you’ll definitely feel great for the entire day!
Jarred or Homemade Salsa?
Either one is great here! I did not notice a huge difference aside from spice levels and depth of flavour. Adding some good quality local hot sauce to the finished bowl made the jarred salsa shine!
Burrito Style or Bowl?
For a quick breakfast, I throw in a handful of tortilla chips. If you have some extra time or want to make a heartier breakfast, add the filling (sans tortilla chips) to a tortilla and make a delicious burrito.
Oil-Free Option?
Feel free to reduce or omit the oil if you desire – it shouldn’t make a huge difference in taste but it may be more likely to stick, so be sure to use a non-stick skillet.
Remove the chips and use an oil free tortilla for a burrito or baked chips to complete the oil free meal.
Cheese is totally optional here if you want to completely remove the oil. Use a homemade oil-free cheese sauce to top the dish or use additional nutritional yeast.
Meal Prep?
This dish is good in the fridge for about 2 days. Make extra and use it in a tortilla to make a burrito or reheat as needed!
Freezing may change the texture of the tofu, but is doable.
How to Make Southwest Tofu Breakfast Scramble:
Use your hands to squeeze out as much liquid as possible from the tofu, then crumble it into a bowl and set aside while you preheat a non-stick sauce pan (with a matching lid) over medium-high heat with the vegetable oil.
Once hot and shimmering, add in the chunks of tofu. Use a spatula to break them into your desired size before adding in the kala namak and nutritional yeast (if using). Stir well to combine and continue breaking up the pieces. As it dries out, add in a few tbsp of milk.
Turn the heat down to medium and add the black beans and tortilla chips.
Break up the tortilla chips with your spatula and cook for one minute before adding in the salsa and half of the cheese. Toss to combine, then top with the remaining cheese and cover with a lid.
Set a timer for 3 minutes and allow the mixture to cook. Meanwhile, chop up your cilantro. After 3 minutes, turn down the heat to medium-low and set another timer for 2 – 3 minutes.
Once the mixture is done hot throughout and the cheese is melted, add the cilantro and serve immediately with a hot sauce of choice and pickled red onions (or as is).
Southwest Tofu Breakfast Scramble
Ingredients
- 1 tbsp vegetable oil
- 350 g block of extra-firm tofu
- ½ tsp kala namak, black salt, ground
- 1 tbsp nutritional yeast, (opt.)
- 1 tbsp non-dairy unsweetened milk
- 1 cup black beans, drained and rinsed
- 1 cup tortilla chips*
- ½ cup salsa of choice, green or red
- ½ cup non-dairy cheddar cheese**
- ¼ cup fresh cilantro, chopped
- pickled red onions, to taste (opt.)
- hot sauce, to taste (opt.)
Directions
- Use your hands to squeeze out as much liquid as possible from the tofu, then crumble it into a bowl and set aside while you preheat a non-stick sauce pan (with a matching lid) over medium-high heat with the vegetable oil.
- Once hot and shimmering, add in the chunks of tofu. Use a spatula to break them into your desired size before adding in the kala namak and nutritional yeast (if using). Stir well to combine and continue breaking up the pieces. As it dries out, add in a few tbsp of milk.
- Turn the heat down to medium and add the black beans and tortilla chips. Break up the tortilla chips with your spatula and cook for one minute before adding in the salsa and half of the cheese. Toss to combine, then top with the remaining cheese and cover with a lid.
- Set a timer for 3 minutes and allow the mixture to cook. Meanwhile, chop up your cilantro. After 3 minutes, turn down the heat to medium-low and set another timer for 2 – 3 minutes.
- Once the mixture is heated through and the cheese has melted, add the cilantro and serve immediately. Add hot sauce and pickled red onions if desired.
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