Southwest Tofu Scramble

Name: Southwest Tofu Scramble with Kale and Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Gluten-Free
Ingredients: 8 ounces extra-firm tofu; 1-2 Tbsp olive oil; 1/4 medium red onion ((thinly sliced)); 1/2 medium red bell pepper ((thinly sliced)); 2 cups kale ((loosely chopped)); 1/2 tsp sea salt ((reduce amount for less salty sauce)); 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp chili powder; Water ((to thin)); 1/4 tsp turmeric ((optional)); Salsa; Cilantro; Hot Sauce; Breakfast potatoes, toast, and/or fruit

This Southwest Tofu Scramble is a one-pan, 30-minute gluten-free breakfast loaded with kale, bell pepper, and red onion, bound together with a simple cumin and chili-forward spice sauce.

🌍Gluten-Free 🌍Vegan 🏷️Tofu scramble

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

8 ounces extra-firm tofu

1-2 Tbsp olive oil

1/4 medium red onion ((thinly sliced))

1/2 medium red bell pepper ((thinly sliced))

2 cups kale ((loosely chopped))

1/2 tsp sea salt ((reduce amount for less salty sauce))

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp chili powder

Water ((to thin))

1/4 tsp turmeric ((optional))optional

Salsa

Cilantro

Hot Sauce

Breakfast potatoes, toast, and/or fruit

15 Ingredients

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Instructions

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 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. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

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Tips & Notes

Pro tips

Press extra-firm tofu between paper towels or a kitchen towel for 5–10 minutes to remove excess moisture, which helps it crisp and absorb the spice sauce.
Slice vegetables thinly and evenly so they cook quickly in the same 30-minute timeframe.
Add water to the spice mixture one teaspoon at a time to reach your preferred sauce consistency—it should coat the tofu and vegetables without pooling.

Substitutions

Red onion → white onion or shallots (milder flavor)
Kale → spinach, collard greens, or Swiss chard (adjust cooking time for softer varieties)
Red bell pepper → yellow or orange bell pepper (sweeter profile)
Olive oil → neutral oil such as avocado or grapeseed oil

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to restore moisture.