Southwest tofu scramble

Name: Southwest tofu scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 115g extra-firm tofu; 0.5 tbsp olive oil; 0.2 red onion, medium, thinly sliced; 0.25 red bell pepper; 85g kale or spinach, loosely cut; 1/4 tsp sea salt, reduce amount for less salty sauce; 1/4 tsp garlic powder; 1/4 tsp ground cumin; 1/8 tsp chili powder; Water to thin; 1/8 tsp cumin; Salsa, optional; Cilantro, optional; Hot sauce, optional; Potatoes or fruit or toast

7 steps

Prep:10minCook:20min

Storage: 2-3 fridge, 1 month freezer Might be good to increase the amount of spices. Other vegetables such as carrots or mushrooms can be used as well. This can also be used for lunch or dinner. https://minimalistbaker.com/southwest-tofu-scramble/?utm_source=whisk&utm_medium=android&utm_campaign=southwest_tofu_scramble#wprm-recipe-container-35829

Updated at: Tue, 09 Jan 2024 09:46:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories283.1 kcal (14%)

Total Fat14.1 g (20%)

Carbs25.1 g (10%)

Sugars4.2 g (5%)

Protein16.6 g (33%)

Sodium411.8 mg (21%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

115gextra-firm tofu

½ Tbspolive oil

0.2red onion

medium, thinly sliced

0.25Red Bell pepper

85gkale

or spinach, loosely cut

Sauce

¼ tspsea salt

reduce amount for less salty sauce

¼ tspgarlic powder

¼ tspground cumin

⅛ tspchili powder

⅛ tspcumin

Instructions

Step 1

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

Step 2

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.

Step 3

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.

Step 4

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

Step 5

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Step 6

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.

Step 7

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.