Southwestern Tofu Scramble & Veggies

A simple and delicious plant-based meal any time of day

Easy and Packed with Flavor!

If you follow my Instagram stories each day, you know that my son LOVES a big breakfast but I rarely show my breakfast because a. I don’t love a big breakfast (I know, crazy for Instagram world!), b. I eat the same smaller, on the go breakfast alllll the time, and c. with our morning routine, it’s all about getting my son breakfast before a day of school and I relish my sleep too much to get up earlier.

But that said, I do enjoy a savory brunch every so often. I shared this plate of mine from last weekend on my Instagram stories and go so many questions about the recipe that I decided to share it today.

This plate was sooooo yummy! A tofu scramble with diced red pepper, carrots, green onions, cilantro or parsley and lots of yummy seasoning like turmeric and a few squirts of hot sauce! (Recipe adapted from Vegetarian Times) Served with sautéed spinach, roasted potatoes, roasted tomatoes and avocado it was delicious!

Scroll down to see the recipe.

Southwestern Tofu Scramble & Veggies

Recipe

Southwestern Tofu Scramble & Veggies
 
Prep time
Cook time
Total time
 
Breakfast inspo for anytime! Scrambled Tofu with diced red pepper, carrots, green onions, cilantro and lots of yummy seasoning like turmeric and hot sauce. Served with sautéed spinach, roasted potatoes, roasted tomatoes and avocado. Savory and Delicious!
Author:
Recipe type: Breakfast, Dinner, Veggies
Cuisine: Gluten-free, Vegan
Serves: 2 plates
Ingredients
Tofu Scramble (adapted from Vegetarian Times)
  • 1 container extra firm tofu, drained and rinsed
  • 4 green onions, white and green part chopped (approximately ½ cup)
  • 1 medium red bell pepper, diced (approximately 1 cup)
  • ½ cup carrots, diced
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon hot sauce (or more to taste)
  • ¼ - ½ tsp salt (depending on personal tastes)
  • ¼ tsp pepper
  • 2 tablespoons chopped Cilantro or Parsley (I've made it both ways)
Veggies
  • 1 5oz container fresh baby spinach
  • 1 container campari tomatoes or cherry tomatoes, halved or whole
  • 1 bag of petite potatoes, any color or mixed
  • 2-3 tablespoons Olive Oil
  • 2-3 cloves garlic (Optional)
  • Kosher Salt to taste
  • Pepper to taste
  • 1 avocado, sliced
Instructions
Roast Potatoes
  1. Cut Potatoes in half or quarters, depending on preference
  2. Toss potatoes in olive oil.
  3. Place in a single layer on a baking sheet. Sprinkle with salt and rosemary, if using.
  4. Bake in a preheated 425 degree oven for approximately 25-35 minutes or until the edges are crisp and golden
Tofu Scramble
  1. Pat dry tofu and cover in an absorbent towel or many paper towels then cover with a heavy pan and let sit for 10-15 minutes to release water.
  2. In a large saucepan, heat oil, then add peppers and carrots, and saute 7-10 minute until just tender. Stir in green onions, garlic, cumin and turmeric, and cook 1 minute..
  3. Unwrap tofu, and with a fork or your hands crumble tofu into bite size pieces directly into pan veggies. Add salt, pepper and hot sauce. Stir to combine and cook an additional 5-7 minutes or until tofu heated through. Stir in cilantro or parsley and serve.
Sautéed Spinach
  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves if using and saute 30 seconds, until just fragrant. Add spinach and saute 2-4 minutes until wilted. Season with salt & pepper to taste.
Roast Tomatoes
  1. Gently toss tomatoes in a touch of olive oil
  2. Roast in a preheated 400 degree over for 10-15 minutes or until tomatoes are soft and skin is starting to peel back

 

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