Southwest Tofu Scramble

Southwest Tofu Scramble

Not too spicy, and great for breakfast or a main dish!



  • 16 oz pkg extra-firm tofu, organic is best
  • 1/2 red onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 1 large clove garlic, minced
  • 1 medium jalapeno pepper, seeded and diced
  • 1 zucchini, diced
  • 3-4 cups kale, chopped, loosely packed
  • 2 tablespoons nutritional yeast
  • 1/4 cup or so water or broth for dry saute


  • 1 teaspoon garlic powder
  • teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric (optional)
  • Water (to thin)

Condiments (optional)

  • Salsa
  • Cilantro
  • Hot Sauce


Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, for 15 minutes. When drained, unwrap and crumble tofu into bite-sized pieces. Set aside.

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.

In a large skillet, dry saute, on medium-high heat, onion for 3-4 minutes, stir in a couple of tablespoons water or broth if sticking and browning. Add garlic, peppers, and zucchini, pour in a few tablespoons of water or broth if dry and browning too quickly. Cook until softened, about 5 minutes. Add the kale, season with a bit of salt and pepper, cover and steam for 2-3 minutes.

With a spatula move the veggies to one side of the pan and add crumbled tofu. Saute for 2 minutes then add sauce, pouring it mostly over the tofu and a little on the veggies. Stir all immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned. Add a bit of broth if too dry. Turn off the heat and stir in the nutritional yeast. Serve immediately with condiments.


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