Southwestern Tofu Scramble Recipe | Vegetarian Times Skip to main content

Southwestern Tofu Scramble

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.



Ingredient Line: 
1 medium red bell pepper, diced (about 1 cup)
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1 small carrot, diced (about ½ cup)
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4 green onions, chopped (about ½ cup)
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1 clove garlic, minced (about 1 tsp.)
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½ tsp. ground cumin
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¼ tsp. ground turmeric
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1 14-oz. pkg. medium tofu, drained and crumbled
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½ tsp. hot sauce
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2 Tbs. chopped cilantro


Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin, and turmeric, and cook 1 minute more. Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

Nutrition Information: 

11 g
Total Fat: 
6 g
Saturated Fat: 
1 g
6 g
0 mg
32 mg
3 g
2 g
Serves 6

Comments on this Recipe

My first tofu scramble! I added onion, garlic and a leftover bag of frozen mixed veggies from the freezer...YUMMM

Who knew that i would like tofu?! This was amazing! It tasted great and everyone asked for 2nd servings too=) I liked the spices in there and the veggies and for my meat eating friends, i added few chopped sausage or even better you can add a soy/veg. sausage to it if you want! i will make this again as well! Loved it!

I love tofu scrambles, and this one has great potential. I found that adding 1 tsp of sea salt, and sauteeing half an onion (in addition to the green onion) gave this much more flavor. With these additions, i give it 4/5 stars.

This was a pretty good dish and easy to make! We added more hot sauce and salt; it is a little bland without enough of those seasonings, but overall really good. We wrapped ours in a whole wheat tortilla for a "breakfast burrito".

Sounds and looks good, can't wait to try it!

Love, love, love this dish. Extremely easy to make and was filling. I used chopped fresh tomatoes instead of salsa. Taste was wonderful! I liked how the tumeric colored the tofu - looked just like scrambled eggs. This dish will be a regular breakfast dish!

Not quite enough on its own, but when topped with some cheddar and folded in a tortilla, it made for a delicious and extremely satisfying breakfast burrito. I might try adding some veggie sausage or soyrizo next go - I'll definitely be repeating this recipe, or some variation of it (it's an excellent "base" recipe for being creative)

What could be used instead of tofu? I won't eat soy

Looks delish, can't wait to make and enjoy. Thank you

Use a non-stick pan! Do you know how toxic that coating is? Fumes from it when hot can kill pet birds!

i'm trying this.

This sounds good


Great recipe. I made it for dinner. We plan on eating the leftovers for lunch inside a pita with spinach, sprouts, and salsa! Thanks for the recipe:)



Pretty good, I added more spices and salt and it turned out great. I premade a batch and froze portions to have for the week...worked out nicely!