Southwest Tofu Scramble
Tofu. It’s not the first thing that comes to mind for most people when they think of breakfast. Tofu is a tricky food because if you cook it wrong, it can ruin your taste for it forever. But cook it RIGHT…and you’ve got a very versatile plant protein on your side that can be used in a myriad of dishes.
One of my favorite ways to cook tofu is in a scramble for breakfast. When crumbled and seasoned it has the same look and texture of scrambled eggs, but without the heart clogging cholesterol. This recipe also makes a great option for dinner if you are like me and love having breakfast for dinner
The recipe itself comes from one of my favorite vegan bloggers, Minimalist Baker. I modified it slightly, by removing the onion and substituting spinach instead of kale. Feel free to use any combination of veggies that you love, you can’t go wrong!
- 8 ounces extra firm tofu
- EVOO (Extra Virgin Olive Oil)
- ½ red pepper, thinly sliced
- 2 cups baby spinach
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp cumin powder
- ¼ tsp chili powder
- ¼ tsp turmeric (optional)
- 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 1-2 Tbsp olive oil and the 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 your hands 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.