Makes: 2 Servings

Southwest Tofu Scramble

Savory, Southwest-inspired tofu scramble with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required! 

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

Scramble:

  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)

Sauce:

  • 1/2 tsp sea salt (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

For Serving:

  • Salsa
  • Cilantro
  • Hot Sauce
  • Breakfast potatoes, toast, and/or fruit
Serving Size: 1/2 recipe
 
NutrientsAmount
Calories250
Total Fat17 g
Saturated Fat2.1 g
Cholesterol0 mg
Sodium45 mg
Total Carbohydrate14 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein14 g

Directions

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with the breakfast potatoes, toast, or fruit.

Recipe Source: Minimalist Baker

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