Southwest Tofu Scramble

1.5 servings


30 minutes

total time


16 oz extra-firm tofu

1/2 medium red onion ((thinly sliced))

1/2 medium red bell pepper ((thinly sliced))

1/2 bunch of kale ((loosely chopped))

1 Tbsp pre-mixed spices


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. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.


Serving Size



212 kcal

Total Fat

15.1 g

Saturated Fat

2.4 g

Unsaturated Fat

11.8 g

Trans Fat





600 mg

Total Carbohydrate

7.1 g

Dietary Fiber

2.1 g

Total Sugars

3.3 g


16.4 g

1.5 servings


30 minutes

total time
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