Serves 2
30 min
Southwest Tofu Scramble
Recipe GLPR7418c732de0227
A vibrant, plant-based breakfast featuring crumbled extra-firm tofu seasoned with warm southwestern spices and sautéed alongside sautéed peppers, onions, and kale. Golden and slightly browned, this scramble is served alongside your choice of breakfast potatoes, toast, or fresh fruit, and topped with zesty salsa, hot sauce, and fresh cilantro for a satisfying vegan morning meal.
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Ingredients
8 ounces extra-firm tofu
1 to 2 tablespoons olive oil
1/4 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 cups kale, loosely chopped
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt, divided
1/4 teaspoon turmeric (optional)
2 to 3 tablespoons water
Black pepper to taste
Fresh cilantro for serving
Salsa for serving
Hot sauce for serving
Breakfast potatoes, toast, and/or fresh fruit for serving
Directions
Pat the tofu dry with a clean kitchen towel, then wrap it in the towel. Place a heavy weight, such as a cast-iron skillet, on top and let it rest for 15 minutes to remove excess moisture.
While the tofu drains, prepare the spice sauce: combine chili powder, cumin, garlic powder, sea salt, and turmeric (if using) in a small bowl. Add 2 to 3 tablespoons of water and stir until you have a smooth, pourable sauce. Set aside.
Thinly slice the red onion and red bell pepper. Coarsely chop the kale. Heat a large skillet over medium heat.
Once the skillet is hot, add 1 to 2 tablespoons of olive oil. Add the sliced onion and red pepper to the skillet, season with a pinch of salt and black pepper, and sauté, stirring occasionally, until softened, about 5 minutes.
Add the chopped kale to the skillet, season with a little more salt and pepper, and cover with a lid. Steam for 2 minutes until the kale begins to wilt.
While the kale steams, unwrap the drained tofu and use a fork to crumble it into bite-sized pieces.
Using a spatula, push the vegetables to one side of the skillet and add the crumbled tofu to the empty space. Sauté the tofu for 2 minutes, stirring occasionally.
Pour the prepared spice sauce over the tofu and vegetables, stirring immediately to evenly distribute the sauce. Continue cooking for 5 to 7 minutes, stirring occasionally, until the tofu is lightly browned and the mixture is heated through.
Transfer the scramble to serving plates and serve immediately alongside breakfast potatoes, toast, and/or fresh fruit. Top with fresh cilantro, salsa, and hot sauce as desired.
