Southwest Tofu Scramble
Prep time
Cook time
Total time
Savory, Southwest-inspired tofu scramble for 1 with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
Serves: 2
  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 2 cups kale, loosely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • water to thin
  • optional: 1/4 tsp turmeric
FOR SERVING (optional)
  • Salsa
  • Cilantro
  • Hot Sauce
  • Breakfast potatoes, toast, and/or fruit
  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.
  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.
  3. Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
  4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  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.
  7. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Serves 2.
*Inspired by/adapted from Eat Within Your Means
Nutrition Information
Serving size: 1/2 of the recipe Calories: 252 Fat: 19g Saturated fat: 3g Carbohydrates: 12.7g Sugar: 2.5g Sodium: 516mg Fiber: 3g Protein: 12g
Recipe by Minimalist Baker at