Gather your ingredients. You'll need extra-firm tofu, bell peppers (red, green, or both), onion, garlic, black beans (canned or cooked), corn (fresh or frozen), spices (such as chili powder, cumin, paprika, and turmeric), salt, pepper, olive oil, and optional toppings like avocado, salsa, and fresh cilantro.
Drain the tofu and pat it dry with paper towels to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork, resembling the texture of scrambled eggs.
Chop the bell peppers and onion into small dice. Mince the garlic.
Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the chopped bell peppers and onion until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the crumbled tofu to the skillet with the sautéed vegetables. Sprinkle the spices (chili powder, cumin, paprika, turmeric) over the tofu mixture, along with salt and pepper to taste. Stir well to coat the tofu evenly with the spices.
Add the black beans (drained and rinsed) and corn to the skillet. Stir to combine with the tofu and vegetables. Cook for another 5-7 minutes, or until the tofu is heated through and the flavors are well combined.
Taste the tofu scramble and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your taste preferences.
Serve the southwest tofu scramble hot, garnished with avocado slices, salsa, and fresh cilantro if desired. You can also serve it with warm tortillas or toast for a complete meal.