Southwest Tofu Scramble

Southwest Tofu Scramble

from minimalistbaker.com
30 min
2 servings

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

Ingredients

  • 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)
  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)
  • Salsa
  • Cilantro
  • Hot Sauce
  • Breakfast potatoes, toast, and/or fruit

Directions

  1. 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. 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. 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. 4

    Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

  5. 5

    In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

  6. 6

    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.

  7. 7

    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.