Southwestern Tofu Scramble

14 17 377
Ingredients Minutes Calories
Prep Cook Servings
10 min 7 min 4
Southwestern Tofu Scramble
Health Highlights


1 block (12oz) Tofu, regular, extra firm
1 tbsp Extra virgin olive oil
1/2 cup White onion
3/4 cup chopped Red bell pepper (finely)
1/2 cup Sun-dried tomatoes (chopped finely)
1/4 tsp Coriander, ground
1/2 tsp Cumin
1/4 tsp Garlic powder
1/2 tsp Himalayan sea salt
1 1/4 tsp Turmeric, ground
3 tbsp Green onion (chopped)
4 medium tortilla(s) Wheat flour tortilla
1 avocado(s) Avocado (sliced)
1 tsp Cilantro (coriander)


Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using a fork. Until crumbly.

Heat oil in a large skillet over medium heat. Add the onions and peppers and cook until soft, about 4 minutes. Stir often to prevent sticking.

Stir in the coriander, cumin, garlic powder and salt and cook for about 1 minute. Stir in the crumbled tofu, turmeric, and sun-dried tomatoes, along with 2 tablespoons water, and cook for about 2 minutes.

Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. Toss a handful of cilantro and enjoy!

Nutrition Facts

Per Portion

Calories 377
Calories from fat 183
Calories from saturated fat 19.3
Total Fat 20.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 11.1 g
Cholesterol 0
Sodium 573 mg
Potassium 753 mg
Total Carbohydrate 38 g
Dietary Fiber 8.4 g
Sugars 6.3 g
Protein 15.0 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.6
Vegetables 1.7

Energy sources


Meal Type(s)