Looking for a delicious low-carb dish that’s perfect for brunch or as an easy weekday meal? Try this hearty Southwest Tofu Scramble With Cauliflower Rice.
For some people, the most daunting part of going plant-based is having to give up cheese. And yes, I, too, wondered what life would be like without cheesy pizzas or no more cheese boards to ring in the weekend with friends on Friday night. Luckily, I quickly discovered that there are plenty of plant-based alternatives these days, so I wouldn’t be missing a thing.
My biggest concern, however, wasn’t cheese—it was eggs.
Eggs are indispensable in cooking. They bind ingredients, help baked goods rise and stay light, emulsify sauces, and thicken creams and custards. And beyond all that—what about my love for eggs in all their natural glory? No more omelets or scrambled eggs for Sunday morning breakfast? I still remember the initial chill that went down my spine at the thought.
Thankfully, after some culinary research and plenty of kitchen experiments, my fears were put to rest. I could use flax eggs for baking, aquafaba for emulsifying sauces, chickpea flour to make “omelets,” and tofu to whip up scrambled “eggs.” Sure, it took a little time to get used to the different tastes and textures, but once you stop comparing everything to the real thing, you start to appreciate the unique flavors and qualities of the replacements.
Not to toot my own horn, but I’ve pretty much become a tofu scramble master—from thick and creamy variations to huevos pericos-style scrambles and even ones with a spicy twist, like this Southwest tofu scramble. It’s chock-full of fragrant spices like cumin and smoked paprika, plus a smoky, spicy hit of adobo sauce. Served on a bed of cauliflower rice and topped with crispy kale chips, it offers a beautiful mix of textures, colors, and bold flavors.
What I love most is that if I’m having friends over who aren’t plant-based, I can easily top it with a poached egg to make it just a little fancier. It’s a lovely, easy dish for a casual brunch gathering, but to be honest, it’s also made its way into my regular lunch rotation these days.
Is This Tofu Scramble With Cauliflower Rice Healthy?
This is a wholesome dish that delivers plenty of protein from the tofu—and the optional poached egg—along with fiber and essential nutrients like folate and vitamins C and K from the cauliflower. But cauliflower isn’t the only cruciferous powerhouse here. The kale chips also bring in fiber, vitamins C and K, plus a boost of calcium and iron. Meanwhile, the avocado and olive oil add a dose of heart-healthy fats. When choosing a salsa or adobo sauce, look for low- or no-sodium options to keep things balanced. All in all, this is a dish that tastes as good as it looks—and happens to be just as good for you, too.
Tofu Scramble Variations
While I love the warm flavors of this tofu scramble, variety is the spice of life. One of my favorite variations is a huevos pericos–style scramble. Start by sautéing chopped scallions and cherry tomatoes in a little olive oil before adding in the tofu, breaking it with a fork, and scrambling it with a few spices like turmeric, which gives it a lovely golden color, and kala namak (black salt), which has a slightly sulfurous aroma and gives the tofu that classic eggy flavor.
For a more traditionally soft, scrambled-egg vibe, try shaving the tofu directly into the pan and gently scrambling it in a bit of plant-based butter, along with the turmeric, kala namak, and garlic powder. Finish it off with a dash of nutritional yeast for a creamy, cheesy note and a splash of soy cream for richness. This delightful scramble is especially delicious piled onto hot, buttered toast and topped with a sprinkle of microgreens.
How Do I Store Leftovers?
Store your tofu and cauliflower rice separately in airtight containers in the fridge for up to 3 days. Leftovers can also be frozen (separately), but bear in mind that the tofu’s texture will change upon thawing. It will become firmer and a bit chewier. The kale chips can be stored at room temperature in a paper bag for up to 2 days. They will, however, lose some of their crispness.
Serving Suggestions
If serving this dish as part of a brunch menu, consider offering something sweet, like Healthy Whole-Wheat Blueberry Muffins or these beautifully tender Carrot Muffins. Something refreshing and vibrant, like this Fruit Salad Recipe or a Watermelon Fruit Salad will also form a nice contrast with the robust flavors of this dish.
Ingredients
- 1 package firm tofu (14 ounces)
- 4 cups packed kale torn into bite sized pieces
- 2 tablespoons + 2 teaspoons olive oil divided
- Salt and pepper
- 6 cups cauliflower approximately 1 large head, roughly chopped
- 2/3 cup onion diced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 2 teaspoons garlic minced
- 2 teaspoons adobo sauce from a container of chiles in adobo sauce
- 2/3 cup salsa of choice
- 1 tablespoon fresh lime juice
- 1 cup cilantro roughly chopped
- 1 large avocado roughly chopped
- 4 poached eggs optional
Instructions
- Preheat your oven to 400°F.
- Begin by pressing and draining the tofu. To do this, wrap the drained tofu generously in paper towel and put it on a plate. Put another plate on top, and then place something very heavy on top of the plate (I used a cast-iron skillet). Let that sit for at least 15 minutes.
- In a large bowl, toss the kale with 2 teaspoons of olive oil until 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, until 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 tablespoons of olive oil in a large pan on medium-high heat and place the tofu slices in the pan. 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 adobo sauce and cook for another minute. Then stir in the salsa. 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. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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