Southwestern Tofu Scramble Breakfast Casserole

Hello, dear readers! I’m Jenny, and today I’m thrilled to share my Southwestern Tofu Scramble Breakfast Casserole recipe. It’s a flavorful, protein-packed dish that’s perfect for starting your day with a kick. The combination of tofu, veggies, and spices makes this casserole a delightful, nutritious breakfast.

I love serving this casserole on busy weekday mornings or for a weekend brunch. It’s become a staple in our household because it’s easy to make and satisfies everyone’s taste buds. Plus, the Southwestern flavors remind me of our family vacations to the Southwest, adding a nostalgic touch to every bite.

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Cuisine: Southwestern

Ingredients

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa
• 1/4 cup nutritional yeast
• Fresh cilantro, for garnish (optional)

Equipment/Utensils

• Large skillet
• Mixing spoon
• Baking dish (9×13 inch)
• Measuring cups and spoons
• Knife
• Cutting board

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Tofu Scramble: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 3 minutes. Add 1 diced red bell pepper and 1 diced green bell pepper, and cook for another 5 minutes until they begin to soften.
3. Add Tofu and Spices: Crumble the block of tofu into the skillet and stir to combine. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for about 5 minutes, stirring occasionally, until the tofu is well-coated with the spices.
4. Add Veggies and Beans: Stir in 1 cup of corn kernels and 1 can of black beans. Cook for an additional 3-4 minutes until everything is heated through.
5. Assemble Casserole: Transfer the tofu mixture to a 9×13 inch baking dish. Spread 1/2 cup of salsa evenly over the top, then sprinkle with 1/4 cup of nutritional yeast.
6. Bake: Bake in the preheated oven for 15 minutes until the casserole is heated through and slightly crispy on top.
7. Garnish and Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy!

Nutritional Information (per serving)

• Calories: 210
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 12g

Vitamins and Minerals (per serving)

• Calcium: 15%
• Iron: 20%
• Vitamin A: 25%
• Vitamin C: 40%
• Folate: 10%

This Southwestern Tofu Scramble Breakfast Casserole is a delicious and healthy way to start your day. I hope you and your family enjoy it as much as we do. Happy cooking!

Southwestern Tofu Scramble Breakfast Casserole

jenny

I love serving this casserole on busy weekday mornings or for a weekend brunch. It’s become a staple in our household because it’s easy to make and satisfies everyone’s taste buds. Plus, the Southwestern flavors remind me of our family vacations to the Southwest, adding a nostalgic touch to every bite.

Print Recipe

Prep Time 15 minutes mins

Cook Time 29 minutes mins

Total Time 44 minutes mins

Servings 6 servings

Calories 210 kcal

Ingredients

  

• 1 block 14 oz firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 small onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 cup corn kernels fresh or frozen
• 1 can 15 oz black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa
• 1/4 cup nutritional yeast
• Fresh cilantro for garnish (optional)

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Tofu Scramble: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 3 minutes. Add 1 diced red bell pepper and 1 diced green bell pepper, and cook for another 5 minutes until they begin to soften.
• Add Tofu and Spices: Crumble the block of tofu into the skillet and stir to combine. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for about 5 minutes, stirring occasionally, until the tofu is well-coated with the spices.
• Add Veggies and Beans: Stir in 1 cup of corn kernels and 1 can of black beans. Cook for an additional 3-4 minutes until everything is heated through.
• Assemble Casserole: Transfer the tofu mixture to a 9×13 inch baking dish. Spread 1/2 cup of salsa evenly over the top, then sprinkle with 1/4 cup of nutritional yeast.
• Bake: Bake in the preheated oven for 15 minutes until the casserole is heated through and slightly crispy on top.
• Garnish and Serve: Garnish with fresh cilantro if desired. Serve hot and enjoy!

Notes

Nutritional Information (per serving)

• Calories: 210
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 12g

Vitamins and Minerals (per serving)

• Calcium: 15%
• Iron: 20%
• Vitamin A: 25%
• Vitamin C: 40%
• Folate: 10%

This Southwestern Tofu Scramble Breakfast Casserole is a delicious and healthy way to start your day. I hope you and your family enjoy it as much as we do. Happy cooking!