Southwest Tofu Scramble with black beans and potatoes is a quick vegan breakfast recipe full of flavors and nutrition. This healthy breakfast scramble is made with simple ingredients and simple seasonings.

This post was originally sponsored by BJs Warehouse.

Tofu can be bland, but, if you prepare it with the right spices, it can be lip-smackingly good!

I like my tofu mixed with all kinds of spices. I have marinated it in Indian spices and in Mexican salsa!

But, I love starting the day with it! This basic tofu scramble has become my go-to morning recipe.

Front view of a plate with tofu and a side of potatoes
Vegan tofu scramble made with hash potatoes

Tips for making it

– This easy tofu scramble recipe is just a little bit on the spicy side.  If you don’t want it to be too spicy, skip the Serrano or hatch chili, but, keep the red chili powder. Use spice according to your taste.

– For this recipe, I used regular potatoes which I don’t do often but it makes for a nice and hearty dinner.  You can substitute sweet potatoes if you prefer.  Either way, it will be a delicious meal

– Use a potato masher to scramble the pressed tofu.  It’s going to make your life very easy.

– Don’t thaw the sweet kernel corn, if you are using frozen corn.  If you can’t find fresh bell peppers, use frozen and do not thaw.

– You can even top it with this homemade sofrito recipe

So, why is this the BEST tofu scramble recipe? When I eat it for breakfast, I feel energized and satiated for hours.  The plant-based protein in this meal makes this a very filling way to start the day.

Closeup view of a plate with the recipe
This tofu scramble is packed with potatoes and vegan protein

How to press tofu without a tofu press

– Place two paper towels on a non-wood cutting board.

– Drain the liquid from the tofu box.

– Place the extra-firm tofu on the paper napkin.

– Place something heavy on top of the napkin.   A great way is to weigh it down with a heavy nonstick skillet or large skillet.

– Leave the pans for 20 minutes. if it has a lot of water, keep it for 30 minutes.

– Remove the pans and discard the napkins. Wipe the block of tofu with a tea cloth to remove any excess moisture.

– The extra firm tofu should be drained by now and ready to use. Can be cooked on medium heat or, if on medium-high heat, keep a very close eye on it.

Front view of skillets pressing down on the tofu
A very rustic way of pressing tofu!

Why choose tofu over real eggs?

The most obvious reason is that tofu is vegan and eggs are not! Real scrambled eggs make use of eggs laid by chickens and that makes them an animal product which is a big no-no on a vegan diet.

Some vegetarians will eat traditional scrambled eggs, but most can’t stand that eggy flavor and eggy taste. If you want to learn more about veganism, check out my guide on what vegans eat and not eat.

The other vegan alternative is to use something like Just Eggs. I am not a fan of it, but it’s been huge in the vegan community.

You can make this vegan version more interesting by adding hot sauce or black pepper.

If you are not a fan of tofu or eggs, there is a good product on the market called Just Eggs. It’s made with mung bean isolate, making it a protein-rich! It tastes just like eggs, so get it and make these easy Just Egg recipes.

Top view of a plate with tofu scramble in a pan
Easy vegan protein breakfast recipe for the whole family

Is this the first time you are making tofu scramble?

I learned how to make tofu in the air fryer and it’s a game changer! Try it and let me know what you think.

Answering Common Questions

What are the ingredients in tofu scramble?

– Extra firm tofu
– Black beans
– Red or baby potatoes
– Nutritional yeast
– Red onions
– Sea salt or pink salt.
– Homemade salsa
– Taco seasoning (this gives the scramble its famous yellow color)
– Optional ingredients -> Garlic powder, onion powder, black salt (kala namak), and green onions

What kind of tofu blocks can be used in tofu scramble?

Extra-firm tofu and firm tofu work great in this recipe. If you find medium-firm tofu, use that too. I have heard people make silken tofu scramble, but I haven’t had much luck with it.

Can I use coconut oil?

Yes, coconut oil, extra virgin olive oil, and avocado oil are all great to make this scramble. You can use a little oil or a lot and it will taste good.

Should the tofu be scrambled?

No, you can cut it into small pieces or large chunks, if you don’t like crumbled tofu.

Make ahead and storing leftovers

This easy tofu recipe can be put into lunch meal prep recipes. My favorite way is to serve it with a side of edamame and this kale salad.

Make sure you store it in a (Affiliate Link) airtight container so that it stays fresh for a week. Leftover tofu scramble can also be stored in the same container and eaten in a couple of days.

If you love reverse dinners, this scrambled tofu can be a fun dinner recipe.

How to serve this southwest tofu scramble

What are some of your favorite vegan breakfast recipes?

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this easy tofu scramble with Southwest flavors. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, Instagram and Youtube

Top view of a plate with tofu scramble in a pan

Southwestern Tofu Scramble

Tofu Scramble made with hearty ingredients that can be made in 30 minutes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Tofu Pressing Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine American, Mexican
Servings 3 serving
Calories 319 kcal


For roasting the potatoes

For the rest of recipe


  • Preheat oven to 400 degrees
  • In a bowl, add extra virgin olive oil, sea salt and cut potatoes
  • Spread the potatoes on a baking tray, roast for 20 minutes
  • While the potatoes are in the oven, heat a medium pan and add oil
  • Add cumin seeds, chopped garlic, hatch chili and red onions until onions brown
  • Add the bell peppers until they soften (about 7 min)
  • Add corn, black beans and tofu.
  • Add nutritional yeast, cayenne pepper and taco seasoning. Mix well
  • Add the roasted potatoes and lime juice.
  • Garnish with Cilantro and serve immediately



– If you are using canned black beans, make sure you wash them thoroughly.  This will significantly reduce the salt content of this recipe.  I place the black beans in a plastic colander and run them under cold water. 
– Nutrition info is approximate


Serving: 4cupsCalories: 319kcalCarbohydrates: 49gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 282mgPotassium: 1024mgFiber: 9gSugar: 5gVitamin A: 1955IUVitamin C: 102.4mgCalcium: 118mgIron: 3.2mg
Keyword can you use tofu in place of eggs?, how to make vegan scrambled eggs
Tried this recipe?Let us know how it was!

Version 1

This post has been updated on 2-15-19 with size-optimized images, Useful tips and a video showing how I  made this tofu scramble.  I also added the section on how to press the tofu because its a very common question I get.  Here is the link to the original post which was posted on Jan 23, 2019 at 639pm,,,

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  1. I’m with you on skipping the vegan eggs! Tofu is a better choice and this recipe makes good use of it. All the flavors I love.