Healthy Holiday Breakfast

Made over from Vegetarian Times original yummy southwestern Recipe

Southwestern Tofu Scramble

Veggie Tofu Scramble

Servings:  6
Time:  30 minutes
Type:  Vegan, Gluten-Free, Dairy-Free, Low-Fat, Low-Calorie
10 Item Recipe


  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 small carrot, shredded (about ½ cup)
  • 4 green onions, chopped (about ½ cup)
  • 1 clove garlic, minced (about 1 tsp.)
  • ½ tsp. ground cumin
  • ¼ tsp. ground turmeric
  • 1 14-oz. pkg. organic tofu, (medium firmness), drained & crumbled
  • ½ tsp. chili powder
  • 2 Tbs. chopped cilantro
  • sea salt & pepper to taste
  • Tomato, avocado, and onion, chopped toppers (optional)


Heat large skillet on 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 chili powder, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and top with salsa, tomatos and avocado.


Ground turmeric a wonderful anti-inflammatory gives this dairy-free veggie scramble a festive golden holiday hue. This is also great on sandwiches, wraps, salads and more. This is a fast healthy and affordable alternative to many heavy holiday foods.  It is also perfect for those who follow a gluten-free, dairy-free, low-fat, or low calorie diet.

Nutritional Information

Per Serving:
Calories: 113
Protein: 11 g
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Cholesterol: 0 mg
Sodium: 32 mg
Fiber: 3 g
Sugar: 2 g

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