Southwest Scramble

A delicious variation on a classic vegan scramble. Tonight, we decided to have breakfast for dinner. You can add whatever vegetables you would like to your scramble, as different veggies equal different flavors. The spices are from a general scramble, the southwest flavors come from the added veggie, beans, and soyrizo. Also, if you want even more of a kick, you can top it with a spicy salsa.

Southwest Scramble


Serves: 4
Cook Time: 20 Minutes

Southwest Scramble topped with Avocado and served with cinnamon raisin english muffins. 


What you will need:

  • 1 Package Soyrizo*
  • 1/2 Can Black Beans (drained and rinsed)
  • 1 Green Pepper (diced)
  • 1 Med. Tomato (seeded and diced)
  • 1 Cup Spinach
  • 1 Avocado (diced)
  • 1/2 Yellow Onion (minced)
  • 1/4 Cup Corn
  • 1 Cup Broccoli (chopped into bite sized pieces)
  • 1 Package Clamshell Mushrooms (bottoms removed, and separated)
  • 2 Green Onions (minced)
  • 1lb Firm Tofu (drained and pressed)
  • 1/4 Cup Nutritional Yeast
  • 1 tsp Salt
  • 1 tsp Ground pepper
  • 1 TBS Curry Powder
  • 1 tsp Mustard Powder
  • 1 TBS Garlic Powder
  • 1/2 TBS Onion Powder
  • 1 Package Pepper Jack Daiya Shreds 
  • 1TBS Coconut Oil


To make:

  1. Heat oil in large skillet on medium until melted.
  2. Add onions and cook until brown (about 2 minutes)
  3. Crumble tofu into skillet.
  4. Add beans, pepper, tomato, corn, broccoli, mushrooms, nutritional yeast, and spices to the pan and stir.
  5. Continue to cook on medium for 8 minutes, stirring occasionally. 
  6. Stir in soyrizo and after it is well mixed, cook 2 minutes.
  7. Stir in spinach and continue to cook until spinach starts to wilt (about 1 minute).
  8. Take the pan off there burner and top with cheese.
  9. Cover and let sit until cheese is melted (2-3 minutes).
  10. Top with avocado, green onion, and fresh ground pepper.
  11. Serve with you favorite english muffin or toast.
  12. Enjoy! 





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