Southwest tofu scramble toast

By Olivia Biermann
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Total Time


  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 12 oz extra-firm tofu, crumbled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric (optional)
  • 2 tablespoon water
  • 4 slices whole-grain bread, toasted
  • 2 tablespoon chopped cilantro (optional)


  1. Heat a medium frying pan over medium heat. Add the oil, onion, red pepper and green pepper; cook for 3 minutes, stirring frequently, until softened. Add the tofu and cook for another 3 minutes, until slightly browned. 
  2. Meanwhile, whisk together the nutritional yeast, salt, chili powder, paprika, garlic powder, turmeric (if using) and water until well combined. Pour over the scramble and stir to coat. Cook for another 3 minutes, stirring frequently, until fragrant and browned. 
  3. Evenly divide the scramble and pile on top of the pieces of toast. Sprinkle the cilantro overtop (if using). Serve.


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