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Southwestern Tofu Scramble

southwestern tofu scramble

A plant-based breakfast of champions.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe


  • 2 tsp cumin, ground
  • 1 tsp thyme, dry, crushed with your fingers
  • 1/2 tsp turmeric, ground
  • 3 tbsp water
  • 1 pound tofu, extra-firm, drained
  • 1 cup red bell pepper, finely chopped
  • 3 tsp garlic, fresh, minced
  • 1/4 cup nutritional yeast
  • Black pepper, freshly ground, to taste


  1. In a small bowl, stir together cumin, thyme, and turmeric. Add water, mix and set aside.
  2. Preheat a large, heavy bottomed pan over medium high heat.
  3. Break the tofu apart into bite sized pieces and sauté for about 10 minutes, using a spatula to stir often. Cook tofu until lightly browned on one side and continue to cook until the water in the pan evaporates.
  4. Add red pepper and garlic and cook for about 5 minutes.
  5. Add the spice blend and mix to incorporate. Add the nutritional yeast and black pepper.
  6. Cook for about 5 more minutes and serve warm.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.