Southwest Tofu Scramble
1.5 servings
servings30 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
212 kcal
Total Fat
15.1 g
Saturated Fat
2.4 g
Unsaturated Fat
11.8 g
Trans Fat
-
Cholesterol
-
Sodium
600 mg
Total Carbohydrate
7.1 g
Dietary Fiber
2.1 g
Total Sugars
3.3 g
Protein
16.4 g
1.5 servings
servings30 minutes
total time