Southwest Tofu Scramble

Southwest Tofu Scramble

(recipe modified from MinimalistBaker)

Servings: 2

Ingredients:

SCRAMBLE

·       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). I used spinach instead, not chopped

SAUCE

·       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)

FOR SERVING (optional)

·       Salsa

·       Hot Sauce

·       Breakfast potatoes, toast, and/or fruit

·        

Instructions

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(or in this case spinach), season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork (or your fingers) 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.

I also added an egg to my tofu before mixing the tofu and veggies together.