Southwest Tofu Scramble
This zesty Southwest Tofu Scramble is a protein-packed breakfast loaded with kale, red peppers, and onions. Finished with a smoky, five-ingredient spice sauce, it is a satisfying, one-pan meal that comes together in just 30 minutes. Serve it alongside crispy roasted potatoes or avocado for the perfect healthy brunch.
Instructions
- 1
Wrap the extra-firm tofu (8 oz) in a clean towel and place a heavy skillet on top to drain for 15 minutes.
- 2
In a small bowl, whisk sea salt (0.5 tsp), garlic powder (0.5 tsp), ground cumin (0.5 tsp), chili powder (0.25 tsp), turmeric (0.25 tsp), and water (1 tbsp) into a pourable sauce.
- 3
Heat olive oil (1 tbsp) in a large skillet over medium heat. Sauté the red onion (0.25 wedge) and red bell pepper (0.5 wedge) for 5 minutes until soft.
- 4
Add the kale (2 cup), cover, and steam for 2 minutes.
- 5
Unwrap the tofu and crumble into bite-sized pieces with a fork.
- 6
Move veggies to one side, add tofu and sauté for 2 minutes. Pour in the spice sauce and cook for another 5-7 minutes until tofu is slightly browned.
- 7
Serve immediately topped with cilantro (1 handful), salsa (2 tbsp), and hot sauce (1 sprinkle) alongside roasted potatoes (1 cup).
Nutrition Facts
Per portion