This article introduces a delightful vegan dish that combines the flavors of Southwestern cuisine with nutritious ingredients. The scramble features crispy potatoes, flavorful tofu, and fresh tomatoes and avocados atop vibrant greens. It not only offers a delicious alternative to traditional breakfast scrambles but also promotes compassion by eliminating animal products from your diet. This recipe serves 2-3 people and includes a variety of spices and vegetables for a balanced meal.

Creating a Flavorful Base

The foundation of this Southwestern-inspired dish lies in its preparation method and unique blend of ingredients. Starting with parboiled potatoes ensures they become perfectly crispy when sautéed. Adding onions, peppers, and scallions enhances the dish's aroma and texture while cooking them until tender adds depth to the overall taste profile.

To create an appetizing base for the scramble, begin by partially boiling small red potatoes until they are slightly soft. Then, heat olive oil in a large pan over medium-high heat and add the potatoes, ensuring they brown evenly on all sides. Once golden, introduce chopped scallions, onions, and both red and green bell peppers into the mix. Stirring frequently will help these vegetables soften and release their natural sweetness, forming a rich base layer for the tofu scramble.

Adding Spice and Freshness

The heart of this recipe is the carefully crafted spice mixture that infuses the tofu with authentic Southwestern flavors. Nutritional yeast, oregano, coriander, cumin, black salt, turmeric, garlic powder, and ground nutmeg work together harmoniously to transform plain tofu into a savory delight. Water aids in distributing the spices evenly throughout the scramble.

Once the vegetables have softened, crumble the extra-firm tofu into the pan and allow it to brown slightly. While it cooks, prepare the spice blend using ingredients such as nutritional yeast, oregano, coriander, cumin, black salt, turmeric, garlic powder, and ground nutmeg. Incorporating water helps moisten the tofu and distribute the spices more effectively. After turning off the heat, fold in diced tomatoes and fresh cilantro for bursts of freshness. Serve the scramble over wilted kale or turnip greens topped with sliced avocado and lime juice for an invigorating finish.