Southwest Tofu Scramble

14 30 251
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Southwest Tofu Scramble
Health Rating
Craving southwest eggs? Try this plant-based alternative and pair it with roasted potatoes or toast and top with salsa, hot sauce, and avocado!

Ingredients


1/2 tsp Chili powder (for sauce)
1/2 tsp Cumin (for sauce)
1/2 tsp Garlic powder (for sauce)
1/4 tsp Turmeric, ground (optional, for sauce)
1/2 tsp Salt
1/2 tsp Black pepper
2 tbsp Water, filtered (for sauce)
2 tbsp Olive oil
1/2 medium pepper(s) Red bell pepper (thinly sliced)
1/4 medium Red onion (thinly sliced)
1/4 tsp Salt
1/4 tsp Black pepper
2 cup Kale (de-stemmed and loosely chopped)
227 gm Tofu, silken, extra firm

Instructions


  1. Prepare the sauce by adding chili powder, cumin, garlic powder, ground turmeric, salt, pepper, and water to a bowl and mixing until combined. Set aside.
  2. Warm a large skillet on your stove over medium heat. Once hot, add the olive oil to the pan and let it warm up for 15 seconds. Then, add the onion, red pepper and season with salt and pepper. Stir continuously and cook until softened, about 5 minutes.
  3. Add the kale and mix with the onion and pepper, then cover your skillet with a large lid and let it steam for 2 minutes.
  4. In the meantime, unwrap tofu, rinse with lukewarm water and pat dry. Use a fork to crumble it into bite-sized pieces. 
  5. Use a spatula to move the veggies to one side of the skillet and add the tofu. Sauté for 2 minutes, then add the sauce to the skillet 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.
  6. Serve immediately. 

Notes:

Quick Tips:

Use 2 eggs in place of tofu if you are sensitive to soy.




Nutritional Highlights:

Soy is rich in B vitamins, fiber, potassium, magnesium, and is also a high-quality plant-based protein.


Nutrition Facts

Per Portion

Calories 251
Calories from fat 152
Calories from saturated fat 21.2
Total Fat 16.8 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 997 mg
Potassium 629 mg
Total Carbohydrate 12.9 g
Dietary Fiber 3.0 g
Sugars 3.0 g
Protein 12.1 g

Dietary servings

Per Portion


Meat Alternative 0.8
Vegetables 1.5

Energy sources


Pygal20%432.58749151429913124.7531620908562560%376.55905704045375282.682509154044819%330.20754594009196122.7450761629911720%60%19%CarbohydratesFatProtein