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Southwestern Tofu Scramble

southwestern tofu scramble

A plant-based breakfast of champions.

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.