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Enjoy This Amazing Southwest Tofu Scramble Recipe

Are you bored of the eating the same old idlis, dosas and chapathis for breakfast? Here's a tasty and trendy recipe that can help you start your day right. 


For scramble:

- 8 ounces of extra-firm tofu

- ¼ thinly sliced red onion

- ½ thinly sliced red pepper

- 1-2 tbsp. of olive oil

- 2 cups of loosely chopped kale

For sauce:

- ½ tsp of sea salt

- ½ tsp of garlic powder

- ¼ tsp of chili powder

- ½ tsp of cumin powder

- Water for thinning

- ¼ tsp of turmeric (optional)

Recipe: -

1. Pat the tofu dry and roll it in a clean and absorbent towel under something heavy, for 15 minutes.

2. While the tofu is kept for draining, add dry spices mentioned in the ingredients to a bowl and add enough water and mix them well to make a pourable sauce. Set it aside.

3. Prep the vegetables and warm a skillet, large in size, over medium heat. Once it is hot, add 1-2 tbsp of olive oil, red pepper, and onion. Season it with a pinch of salt and pepper each and stir. Cook for about 5 minutes, until softened.

4. Add kale and sprinkle a little bit more of salt and pepper. Cover to steam for about 2 minutes.

5. While it is steaming, unwrap the tofu and crumble it into bite-sized pieces using a fork.

6. Move the veggies to one side of the pan using a spatula and add tofu. Sauté for about 2 minutes and pour the sauce, mostly over tofu and a little bit over the vegetables. Stir to evenly spread the sauce. Cook until the tofu is slightly browned for 5-7 minutes.

7. Serve it with breakfast potatoes, toast, or fruit (optional). You may add more flavors using Salsa, fresh cilantro, and/or hot sauce.

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