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Easy Southwest Tofu Scramble

This Easy Southwest Tofu Scramble is on a bed of cauliflower rice and kale for a quick, easy, low carb, healthy dinner that is perfect for Meatless Monday!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 305kcal
Author Taylor


  • 1 14 oz Package of Firm Tofu
  • 4 Cups Packed Kale torn into bite sized pieces
  • 2 Tbsp + 2 tsp Olive Oil divided
  • Salt/pepper
  • 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.


* How to poach an egg: Place a few inches of water into a large pot and bring to just a simmer on high heat.
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!


Calories: 305kcal | Carbohydrates: 21g | Protein: 12.9g | Fat: 21.3g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12.7g | Cholesterol: 186mg | Sodium: 214mg | Potassium: 1085mg | Fiber: 9.7g | Sugar: 2g