Description
A delicious and nutritious Southwest Tofu Scramble Bowl that’s perfect for a vegetarian breakfast or brunch.
Ingredients
Scale
- 8 ounces (227 g) extra-firm tofu, pressed
- 1–2 Tbsp (15–30 ml) olive oil
- 1/4 medium red onion, thinly sliced
- 1/2 medium red bell pepper, thinly sliced
- 2 cups (about 67 g) kale, loosely chopped
- 1/2 tsp (2.5 ml) sea salt, optional
- Water, as needed to thin sauce
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) ground cumin
- 1/4 tsp (1.25 ml) chili powder
- 1/4 tsp (1.25 ml) turmeric, optional
Instructions
- Step 1: Press Tofu Well: Wrap the extra-firm tofu in a clean towel and place something heavy, like a cast-iron skillet, on top. Let it press for about 15 minutes to remove excess moisture. This step helps the tofu absorb flavor better and improves texture.
- Step 2: Mix Your Spices: In a small bowl, combine garlic powder, ground cumin, chili powder, turmeric (if using) and add enough water to create a pourable sauce. The sauce should flow freely but not be too runny.
- Step 3: Sauté Onions and Peppers: Warm a large skillet over medium heat. When hot, add olive oil, then the thinly sliced red onion and red bell pepper. Season with a pinch of salt and pepper. Stir and cook for about 5 minutes until the vegetables are softened and fragrant.
- Step 4: Steam the Kale: Add the chopped kale to the skillet with the veggies. Season with a bit more salt and pepper. Cover the skillet and let the kale steam for 2 minutes, allowing it to wilt and become tender.
- Step 5: Prepare the Tofu: Unwrap the pressed tofu and crumble it into bite-sized pieces using a fork. Aim for a texture that will absorb the spices and blend well with the vegetables.
- Step 6: Sauté Tofu with Vegetables: Push the cooked vegetables to one side of the skillet. Add the crumbled tofu to the empty side. Sauté tofu for about 2 minutes to heat it through.
- Step 7: Add Spice Sauce and Cook: Pour the prepared spice sauce mostly over the tofu and a little over the vegetables. Stir immediately to coat everything evenly. Continue cooking for 5 to 7 minutes until the tofu is slightly browned and develops a light crisp.
- Step 8: Serve with Additions: Serve the scramble immediately with breakfast potatoes, toast, or fresh fruit. Optionally top with salsa, fresh cilantro, hot sauce, or avocado crema for added flavor.
- Step 9: Store & Reheat: Cool leftovers completely before transferring to an airtight container. Refrigerate at 40°F (4°C) for up to 5 days or freeze at 0°F (-18°C) for up to 1 month. Thaw frozen portions overnight in the refrigerator before reheating. Reheat gently on the stovetop or microwave.
Notes
- Room Temperature: Store in an airtight container on the counter for up to 2 days. Keep away from heat and direct sunlight.
- Refrigeration: Place in an airtight container and refrigerate at 40°F (4°C) for up to 5 days. Reheat carefully to maintain texture.
- Freezing: Use freezer-safe containers or bags; freeze at 0°F (-18°C) for up to 1 month. Thaw overnight in refrigerator for best results before reheating.
- Press tofu well for 15 minutes using a weight to achieve a firmer texture and better flavor absorption.
- Stir the scramble thoroughly after adding the sauce to ensure even heating and coating of flavors.
- If vegetables stick during cooking, add an additional tablespoon of olive oil after 5 minutes.
- Taste the scramble after 7 minutes cooking to adjust seasoning with extra salt or spices if needed.
- Cook 3-5 minutes longer for a golden-brown color and deeper flavor if the tofu remains pale.
- Pair the scramble with breakfast potatoes, whole grain toast, or a mixed greens salad for a hearty meal.
- Use as a filling for burrito wraps or breakfast quesadillas.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: 0mg