Vegan Southwestern Tofu Scramble
This tofu scramble is so amped up that it could be a complete meal! Try using it to make a breakfast burrito or quesadilla for a new morning wake up!
Servings Prep Time
2 15minutes
Cook Time
20minutes
Servings Prep Time
2 15minutes
Cook Time
20minutes
Ingredients
Southwestern Spice Mix
Instructions
  1. First prepare you need to prepare the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
  2. Then, add the grape seed oil to a hot skillet on medium heat. Add in the vegan sausages with diced bell peppers. Cook until the sausages have some pan fry marks and darkened about 6 minutes. Add in the fresh spinach leaves and cook an extra 2 minutes until spinach is wilted. Transfer to a bowl and set aside.
  3. Add more oil to the skillet and transfer the tofu chunks to the skillet. Next break the tofu into pieces with a wooden spoon. Leave some bigger than the rest, you don’t need want minced tofu. Let it cook about 10 minutes, tossing often. Be sure the tofu is just golden, you don’t want to burn it.
  4. Pour the spice mix over the cooked tofu. Toss again and cook just to warm up the spices.
  5. Add in the fresh spinach leaves then cook an extra 2 minutes until the spinach has become wilted. Then, add in the vegan sausage and bell peppers, mix to combine everything. Transfer to individual dishes and serve.
  6. I served my southwest scramble with a side of juicy grapes. You can omit that or replace with another fruit of choice. Totally up to you.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!