PIN Easy Southwest Tofu Scramble
Remember that time where I jumped on the tofu bandwagon and never got off because it was so tasty and delicious?
If you asked me that about a month ago (prior to the eatage of tofu pumpkin fettuccine and Vegetarian lettuce wraps with jerk grilled tofu) I would have followed up that above sentence with “said no one ever.”
Except that would be a LIE. Kind of like my life.
Because I am now eating tofu, enjoying tofu, and actually posting a scrambled tofu recipe with NO MEAT.
I don’t even know who I am anymore.
I mean, I used to think if I didn’t eat a chicken breast recipe the size of my face (or multiple chicken breasts to equal the size of my face, because if one was that big, well…bad) that my muscles would fall off my body overnight. And I would wake up and be the noodle-y shadow of what fit and healthy Taylor once was.
BUT NOT SO! This girl has been eating this easy southwest tofu scramble and non-meat including meals.
Does Tofu Scramble taste like eggs?
One of the easiest, most filling breakfasts around is eggs. You can cook them so many different ways: scrambled, fried, sunny side up, or hard boiled in the air fryer. They’re a fast, simple, protein packed way to start the day. But for those of you who can’t have eggs or simply choose not to, don’t worry for one second! This tofu scramble recipe will swoop in and save the day! It has a similar taste and texture to that of scrambled eggs and you’re going to be hooked!
What kind of Tofu works best for scramble?
If you’re not familiar with tofu, there are actually many different kinds you can use to cook with. Tofu varies in degree of softness, and different types are used in different recipes. For this tofu breakfast scramble, I recommend using firm tofu or extra firm. You will also need to drain and press your tofu before use.
What do you put in Tofu Scramble?
For this recipe, instead of doing a plain tofu scramble, I decided to jazz it up by throwing in some flavors to give it a southwest flavor! Here’s what you’ll need to make it:
- Package of firm tofu
- Olive Oil
- Salt and Pepper
- Smoked Paprika
- Cumin Powder
- Minced Garlic
- Adobo sauce (from a container of chiles in adobo sauce)
- Salsa of choice
- Fresh lime juice
- Poached Eggs
How to make Southwest Tofu Scramble
Set your oven to 400 degrees Fahrenheit and allow it to preheat. Begin by preparing your tofu. Drain the tofu and then wrap it in paper towel and set it on a plate. Next, place a plate on top of it and something heavy on top of the plate, such as a cast iron skillet. Allow it to sit that way for about 15 minutes.
While the tofu is getting pressed, combine the kale and 2 teaspoons of olive oil in a large bowl and toss until it’s well coated. Pour onto a baking sheet and bake it until the kale is crunchy and crisp, about 5-7 minutes. Set aside
Make Cauliflower rice
Place the cauliflower into a food processer and process until it’s well broken down and resembles rice. Place it in a microwave safe bowl and microwave it for 5-6 minutes and the cauliflower softens. Cover and set aside.
Once the tofu has been pressed, remove it from the paper towel and slice it into ¼ inch slices. Heat a pan to medium high heat and pour in some olive oil. Cook the tofu until it’s golden and then flip and cook until the other side is golden brown as well. Next, break up the tofu using a spatula until its broken into small pieces.
Turn down the heat to medium low and add in the onion, smoked paprika, cumin and minced garlic. Cook about 2-3 minutes or until the onion softens. Add in the adobe sauce and cook for another minute or so. Stir in the salsa until it is well incorporated. Remove from heat and set aside.
Finish and Enjoy
Toss the cauliflower rice with lime juice and cilantro and divide between plates. Top with the tofu scramble, kale chips, avocado and egg. DEVOUR!
Can I reheat it?
If you’ve made too much of this delicious southwest tofu dish, don’t worry about tossing those leftovers! It can be easily reheated and still taste AMAZING for up to 2-3 days. I recommend reheating it on low heat in a skillet!
Store your leftovers in an airtight container in the fridge for up to 2-3 days!
Other Healthy Vegetarian Recipes
Easy Southwest Tofu Scramble
- 1 14 oz Package of Firm Tofu
- 4 Cups Packed Kale torn into bite sized pieces
- 2 Tbsp + 2 tsp Olive Oil divided
- 6 Cups Cauliflower roughly chopped (1 Large head)
- 2/3 Cup Onion diced
- 1/4 tsp Smoked Paprika
- 1/2 tsp Cumin powder
- 2 tsp Garlic minced
- 2 tsp Adobo sauce from a container of chiles in adobo sauce
- 2/3 Cup Salsa of choice
- 1 Tbsp Fresh lime juice
- 1 Cup Cilantro roughly chopped
- 1 Large avocado roughly chopped
- 4 Poached eggs (optional)
- Preheat your oven to 400 degrees.
- Begin by pressing and draining the tofu. To do this, open the package of tofu and drain it out. Then, wrap it generously in paper towel and put it on a plate. Put another plate on top, and then something very heavy on top of the plate (I used a cast iron skillet) and let is sit for at least 15 minutes.
- In a large bowl, combine the kale and 2 tsp of olive oil and toss until the kale is well coated. Place on a baking sheet and sprinkle with salt and pepper. Bake until the kale is crunchy, about 5-7 minutes. Set aside.
- Place the cauliflower in a large food processor and process until it breaks down and resembles rice. Place the cauliflower rice into a large bowl and microwave for 5-6 minutes, and the cauliflower softens. Cover to keep warm and set aside.
- Once the tofu has drained, pat it dry and cut into 1/4 inch slices. Heat the remaining 2 Tbsp of olive oil in a large pan on medium/high heat and place the tofu slices in. Once they are golden brown and crispy, flip and cook until the other side goes golden brown. Then, using your spatula break up the tofu into small pieces.
- Turn the heat down to medium and add in the onion, smoked paprika, cumin and garlic. Cook until the onion softens, about 2-3 minutes. Add in the adobe sauce and cook for another minute. Then stir in the Salsa until well mixed. Remove from heat and set aside.
- Toss the cauliflower rice with the lime juice and cilantro and divide between plates. Top with the kale chips, scrambled tofu, avocado and egg, if using.
Crack the eggs into individual ramekins (I find it easier to gently slide them into the pot this way). Once the water is just simmering, place the ramekins as close to the water as possible and slide the eggs in one at a time, leaving space between them.
Turn off the heat, cover the pot and set the timer for 4 minutes.
Once cooked, scoop the eggs out with a slotted spoon and eat!
FOR THIS RECIPE, I RECOMMEND:
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