Southwest Tofu Scramble

Today, I’m bringing you a delightful plant-based breakfast idea – Southwest Tofu Scramble. Trust me when I say, it’s a dish that packs a punch! With a mix of flavorful tofu, invigorating southwest flavors, and vibrant veggies, it’s the perfect way to start your morning. Whether you are hosting a cozy Sunday brunch at your place, planning a special breakfast for that upcoming family gathering, or just looking to mix up your daily breakfast routine, this dish is just what you need!

As far as dishes go, this Southwest Tofu Scramble features in my top-notch list. It’s not just the beautiful blend of taste it offers, but also how darn healthy and easy it is to prepare! Suitable for anyone looking for a vegan or vegetarian recipe to fill their tummy with, without missing out on those classic scrambled eggs feels. It’s a no-brainer why y’all will love it!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 servings of scrumptious tofu scramble

So, let’s not wait around, dive in with me and discover how to whip up this sumptuous breakfast dish.

Ingredients & Equipment You’ll Need

• 14 oz tofu, firm
• 1 onion, chopped
• 1 bell pepper, any color
• 1 can black beans, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Oil for cooking

You will need a non-stick skillet or a frying pan for this recipe.

The tofu is the star of this recipe, providing a great source of protein. The spices, chili powder, and cumin add that classic Southwest flavor to the scramble. Onions and bell peppers add a savory sweetness, while the black beans bring a heartiness and are another great source of protein. You can substitute the tofu with scrambled eggs if you are not strictly vegan.

How To Make Southwest Tofu Scramble

1. First, heat a little oil in your non-stick pan over medium heat.
2. Add chopped onions and bell peppers to the pan, saut�� them until they become soft and translucent.
3. Next up, we add the tofu. Best to crumble it by hand before adding to the pan to get that perfect scrambled egg consistency.
4. Once the tofu is added, it’s time to mix in the spices. Add in your chili powder, cumin, salt, and pepper.
5. Lastly, throw in your drained black beans and give everything a good stir. Cook for a few more minutes until all the flavors have melded together.

Tips For The Best Results

• Press out as much liquid from your tofu as possible before cooking
• Don’t shy away from the spices and add as per your flavor preference

Storage Tips

• Store leftover scramble in an airtight container in the refrigerator
• Warm up in a pan before serving

Frequently Asked Questions

Q: Can I make this without tofu?
A: Yes, you can make Southwest Scramble using eggs instead of tofu.

Q: Can I use other vegetables?
A: Yes! Feel free to add in some baby spinach, tomatoes, or any vegetable of your preference.

Q: Can I add cheese?
A: Absolutely! Sprinkle some shredded cheese on top after you finish cooking to add an extra layer of creaminess.

Q: Can I store leftovers?
A: Yes. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as your spices are also gluten-free.

Nutritional Facts of Southwest Tofu Scramble

This delicious Southwest Tofu Scramble is approximately 250 calories per serving with 15 grams of protein. It is also low in fat and high in fiber.

In conclusion, this Southwest Tofu Scramble is a breakfast champion, ideal for feeding a crowd or filling your belly on a chill morning. Serve it alongside some warm tortillas, or stuff it into a wrap for a full-on breakfast burrito, and you’re all set. Give it a whirl, I promise it’s going to revolutionize your breakfast!