Southwest Tofu Scramble

10 30 251
Ingredients Minutes Calories
Prep Cook Meals
10 min 20 min 1
Southwest Tofu Scramble
Health Rating

Ingredients for 1 meal

Click here to show original

1/4 tsp Cumin (for sauce)
1/8 tsp Turmeric, ground (optional, for sauce)
1 cup Kale (loosely chopped)
1/8 medium Red onion (thinly sliced)
114 gm Tofu, silken, extra firm
1/4 tsp Garlic powder (for sauce)
1 tbsp Olive oil
1/4 tsp Chili powder (for sauce)
1/4 medium pepper(s) Red bell pepper (thinly sliced)
1/4 tsp Sea salt (for sauce)


Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

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.

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.

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.

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.

Serve immediately with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro.

Nutrition Facts

Per Portion

Calories 251
Calories from fat 152
Calories from saturated fat 21.1
Total Fat 16.9 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.5 g
Cholesterol 0 mg
Sodium 702 mg
Potassium 641 mg
Total Carbohydrate 12.7 g
Dietary Fiber 2.9 g
Sugars 3.0 g
Protein 12.2 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 1.5

Energy sources