Southwest Tofu Scramble

Why You’ll Love This Recipe

This scramble is packed with protein and veggies, making it a wholesome and satisfying breakfast. It’s quick to prepare, full of bold Southwest flavors, and easily customizable with your favorite toppings like salsa or hot sauce. Whether you’re vegan, vegetarian, or just looking to try something new, this tofu scramble is a tasty and energizing way to start the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Scramble:

• 8 ounces extra-firm tofu
• 1-2 tablespoons 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 teaspoon sea salt (reduce if desired)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Water (to thin sauce)
• 1/4 teaspoon turmeric (optional)

For Serving (optional):

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

Directions

1. Press the tofu to remove excess moisture, then crumble it into bite-sized pieces with your hands or a fork.
2. Heat olive oil in a large skillet over medium heat. Add the red onion and bell pepper and sauté for 3-4 minutes until softened.
3. Add the crumbled tofu and chopped kale to the skillet. Cook for another 5-7 minutes, stirring occasionally.
4. In a small bowl, mix the sea salt, garlic powder, cumin, chili powder, turmeric (if using), and enough water to make a pourable sauce.
5. Pour the sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes to allow the flavors to meld.
6. Serve warm with optional salsa, fresh cilantro, hot sauce, and sides like breakfast potatoes, toast, or fruit.

Servings and Timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add black beans or corn for extra protein and texture.
• Use spinach or Swiss chard instead of kale.
• Include diced jalapeños for more heat.
• Top with avocado slices or vegan cheese.
• Serve wrapped in a tortilla for a breakfast burrito.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep tofu texture pleasant.

FAQs

Can I use soft tofu instead of extra-firm?

Extra-firm tofu holds its shape better, but soft tofu can be used for a creamier scramble.

How do I press tofu?

Wrap tofu in a clean towel and place a heavy object on top for 15-30 minutes to remove moisture.

Can I make this scramble spicy?

Yes, add more chili powder or fresh jalapeños to increase heat.

Is this scramble suitable for meal prep?

Yes, it stores well and makes great leftovers for quick breakfasts.

Can I freeze leftovers?

Freezing is not recommended as tofu texture may change.

How can I make it more filling?

Add cooked potatoes, beans, or serve with toast or avocado.

Can I add other vegetables?

Yes, mushrooms, zucchini, or tomatoes work well.

What is turmeric for?

Turmeric adds color and anti-inflammatory benefits but is optional.

Can I eat this scramble cold?

It’s best enjoyed warm but can be eaten cold in a pinch.

How do I prevent tofu from sticking?

Use enough oil and a non-stick skillet, and avoid stirring too frequently.

Conclusion

Southwest Tofu Scramble is a delicious, nutrient-packed vegan breakfast full of bold flavors and vibrant veggies. Easy to make and highly customizable, it’s a perfect way to start your morning with a hearty, healthy meal that will satisfy both taste buds and hunger. Whether you enjoy it on its own or with your favorite sides, this scramble is sure to become a breakfast favorite.

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