Southwest Tofu Scramble
User Reviews
4.9
Southwest Tofu Scramble
Description
Southwest Tofu Scramble starts with pressing and draining tofu to remove excess moisture. Thinly sliced red onion and red bell pepper are sautéed in olive oil until soft, then kale is added and steamed briefly. Crumbled tofu is sautéed separately before mixing in a seasoned sauce made from salt, garlic powder, cumin, chili powder, and optionally turmeric, thinned with water. This mixture cooks until the tofu slightly browns, absorbing the sauce flavors. The result is a warm, savory scramble with a balance of tender vegetables and firm tofu.
The flavor is characterized by the mild spiciness of chili powder and cumin, with the turmeric adding earthiness and color. The texture combines the softness of cooked vegetables with the slightly crisped tofu pieces. This dish suits those looking for a plant-based alternative to scrambled eggs and fits well into breakfast menus served alongside potatoes, toast, or fruit. Salsa, cilantro, or hot sauce can be added when serving to enhance the flavors.
The recipe recommends patting tofu dry and pressing it under weight to improve texture and prevent excess moisture during cooking. The sauce is prepared separately, allowing control over thickness and saltiness. Cooking the tofu last and browning it in the sauce helps develop a richer flavor. Serving immediately maintains the best texture and warmth.
Ingredients
SCRAMBLE
- 8 ounces extra-firm tofu
- 1-2 Tbsp olive oil
- 1/4 medium red onion (thinly sliced)
- 1/2 medium red bell pepper (thinly sliced)
- 2 cups kale (loosely chopped)
SAUCE
- 1/2 tsp salt reduce amount for less salty sauce, sea salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin ground
- 1/4 tsp chili powder
- water (to thin)
- 1/4 tsp Turmeric (optional)
FOR SERVING (optional)
- salsa
- cilantro
- hot sauce
- potatoes for breakfast
- bread
- Fruit
Instructions
- Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
- While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
- Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
- Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
- In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
- Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
- Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.
Notes
- Press and dry tofu well before cooking to improve texture and reduce moisture.
- Adjust salt in the sauce to your taste, especially if using salted tofu or additional salty toppings.
- Serve the scramble hot with breakfast potatoes, toast, or fresh fruit as side options.
- Salsa, cilantro, and hot sauce can be added to customize flavor at serving.
- Turmeric is optional but adds color and subtle earthiness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 212 | 11% |
| Carbohydrates | 7.1g | 2% |
| Protein | 16.4g | 33% |
| Fat | 15.1g | 23% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 600mg | 25% |
| Potassium | 376mg | 8% |
| Fiber | 2.1g | 8% |
| Sugar | 3.3g | 7% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 80mg | 89% |
| Calcium | 460mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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