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!

Ingredient

• 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)
• 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)
• Salsa
• Cilantro
• Hot sauce
• Breakfast potatoes, toast, and/or fruit

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Step 6

Serve immediately with the breakfast potatoes, toast, or fruit.

Utensils Needed

• Small bowl
• Measuring spoons
• Large skillet w/lid
• Sharp knife
• Cutting board
• Fork
• Spatula

NUTRITION FACTS

Serving Size: 1/2 of recipe

Nutrients	Amount
Calories	250
Total Fat	17 g
Saturated Fat	2.1 g
Cholesterol	0 mg
Sodium	45 mg
Total Carbohydrates	14 g
Dietary Fiber	2 g
Total Sugars	3 g
Added Sugars	0 g
Protein	14 g