The Best Southwestern Tofu Scramble Recipe

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Vegan Southwestern Tofu Scramble Recipe

This tasty southwestern tofu scramble recipe is brimming with lively flavors. It will satisfy any Mexican cravings and keep you feeling fueled and full during the day. Our Kudo Master, Kat Ciecierska created the Southwestern Tofu Scramble Recipe to help people get a good start to the day. The black beans and tofu combine for a major protein boost to kick-start your day. It is great served with avocado and salsa. For us at Kudolife, we love putting it in tortillas for a breakfast taco or burrito. If you enjoy your dish hot, simply add some jalapeno, cayenne pepper, or chipotle to the mix!

The southwestern tofu scramble recipe will keep your cooking time low and your belly full. Plus if you are new to veganism then creating a nice warm breakfast with no eggs can be a challenge. So turn on the oven, fry up the below ingredients, grab a cup of coffee and dig in!

Southwestern Tofu Scramble

Prep time: 10 minutes Cook time: 10 minutes    Total time: 20 minutes


  • 1 tsp Olive oil
  • 300 g roughly chopped firm tofu
  • 1/2 cup diced red pepper
  • 1 tbsp chopped onion
  • 1 minced clove of garlic
  • 1 cup diced mushrooms
  • 1 cup chopped kale
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1 tsp chili flakes
  • Salt & pepper to taste
  • 1 tbsp salsa


  1. Sauté onion and garlic in olive oil on medium heat until onion is translucent
  2. Add chopped red pepper, mushroom, beans and corn and sauté for another 10 minutes
  3. Add in tofu, and season with chilli flakes, salt, and pepper
  4. Before serving, add kale to skillet until it wilts
  5. Serve with salsa


If you make this easy, savory Southwest Tofu Scramble, let us know! Leave a comment below or take a picture and tag it #kudolife on instagram, or @KudolifeApp on Twitter.

Lyda Mclallen

Lyda is a health and fitness contributor for Kudolife.

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