5 from 18 votes
Easy Southwest Tofu Scramble with Cauliflower Rice
This Easy Southwest Tofu Scramble with Cauliflower Rice combines firm tofu seasoned with southwestern spices and kale baked until crunchy, served alongside microwaved cauliflower rice softened to mimic traditional grains. The dish balances savory, smoky flavors with fresh herbs, avocado, and optional poached eggs for added richness. Its hearty texture and bold seasonings make it a filling, plant-forward meal.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
People
Calories:
383 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 14 ounces tofu firm, in package
- 4 cups kale packed, torn into bite sized pieces
- 2 tablespoons olive oil plus 2 teaspoons, divided
- salt
- black pepper
- 6 cups cauliflower 1 large head, roughly chopped
- 2/3 cup onion diced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 2 teaspoons garlic minced
- 2 teaspoons adobo sauce from a container of chiles in adobo sauce
- 2/3 cup salsa of choice
- 1 tablespoon lime juice fresh
- 1 cup cilantro roughly chopped
- 1 avocado large, roughly chopped
- 4 egg optional, poached
Instructions
- Preheat your oven to 400 degrees.
- Begin by pressing and draining the tofu. To do this, open the package of tofu and drain it out. Then, wrap it generously in paper towel and put it on a plate. Put another plate on top, and then something very heavy on top of the plate (I used a cast iron skillet) and let is sit for at least 15 minutes.
- In a large bowl, combine the kale and 2 tsp of olive oil and toss until the kale is well coated. Place on a baking sheet and sprinkle with salt and pepper. Bake until the kale is crunchy, about 5-7 minutes. Set aside.
- Place the cauliflower in a large food processor and process until it breaks down and resembles rice. Place the cauliflower rice into a large bowl and microwave for 5-6 minutes, and the cauliflower softens. Cover to keep warm and set aside.
- Once the tofu has drained, pat it dry and cut into 1/4 inch slices. Heat the remaining 2 Tbsp of olive oil in a large pan on medium/high heat and place the tofu slices in. Once they are golden brown and crispy, flip and cook until the other side goes golden brown. Then, using your spatula break up the tofu into small pieces.
- Turn the heat down to medium and add in the onion, smoked paprika, cumin and garlic. Cook until the onion softens, about 2-3 minutes. Add in the adobe sauce and cook for another minute. Then stir in the Salsa until well mixed. Remove from heat and set aside.
- Toss the cauliflower rice with the lime juice and cilantro and divide between plates. Top with the kale chips, scrambled tofu, avocado and egg, if using.
- DEVOUR
Cup of Yum
Notes
- Press tofu by wrapping in paper towels and applying weight for at least 15 minutes to improve texture and remove excess water.
- Bake kale tossed with oil, salt, and pepper for 5-7 minutes until crunchy to add a crispy contrast.
- To poach eggs, simmer water, slide eggs in gently, cover, and cook for 4 minutes before removing.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
22g
(7%)
Protein
21g
(42%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.02g
(1%)
Cholesterol
185mg
(62%)
Sodium
929mg
(39%)
Potassium
1028mg
(22%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
2991IU
(60%)
Vitamin C
103mg
(114%)
Calcium
283mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 185mg | 62% |
| Sodium | 929mg | 39% |
| Potassium | 1028mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 2991IU | 60% |
| Vitamin C | 103mg | 114% |
| Calcium | 283mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.