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Southwest Tofu Scramble (adapted from Minimalist Baker)
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Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Southwest Tofu Scramble (adapted from Minimalist Baker)
Print Recipe
Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 18 minutes
Cook Time
25 minutes
Ingredients
Sauce
  • 3/4-1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 2-3 tbsp water enough to make a pourable sauce
Scramble
  • 16 ounces firm or extra firm tofu 454 grams -Non GMO and Organic recommended
  • 1/3-1/2 cup veggie broth or water substitute with 2 TBSP olive or other oil to sauté veggies if preferred
  • 3/4 cup yellow onion diced
  • 3/4 cup red pepper diced - subsitute with yellow, orange or green peper if desired
  • 1/2 cup tomato salsa
  • 1/2 cup plant based cheese optional
  • to taste salt and pepper
Servings: people
Instructions
Sauce
  1. Measure spices, salt and garlic powder into small bowl.
  2. Set aside.
Scramble
  1. Drain Tofu and squeeze lightly to remove some of the excess water.
  2. Using hands, crumble tofu, leaving pieces of different sizes for add interest and texture.
  3. Dice onions and peppers and put into separate piles.
  4. Heat veggie broth, water or oil in a medium size skillet or wok.
  5. Add onion and cook over medium heat for 5-7 minutes until translucent, stirring occasionally.
  6. Add more water or broth as required to prevent sticking and/or burning.
  7. Add diced pepper to pan and cook over medium heat for 5-7 minutes.
  8. Add salsa to pan and stir on medium-high for 2-3 minutes until veggies are glazed.
  9. Remove veggies from pan and set aside.
  10. Coat bottom of pan with 1-2 tbsp olive or other oil and add tofu.
  11. Sauté on medium heat for five minutes or so, turning a couple of times.
  12. Add water to spices, salt and garlic powder and stir to combine.
  13. Add sauce to tofu and stir to coat.
  14. Cook for another 5-7 minutes until tofu is slightly browned.
  15. Return veggies to pan and heat through.
  16. Add shredded plant based cheese if using.
  17. Stir on low until cheese is melted.
  18. Adjust seasonings.
Recipe Notes
  • Over-handled and over stirred tofu is tough tofu, so let's not do that.
  • If you like lots of heat in your scramble, increase the sauce, omitting the turmeric.
  • Scramble can be made ahead and stored in the fridge.
  • Bring to room temp and reheat in microwave or oven.
  • Don't be surprised if there aren't any leftovers.
  • To make this a whole food plant based delight omit the salt, oil and plant based cheese.
  • **Southwest Tofu Scramble - Minimalist Baker**
Southwest Tofu Scramble (adapted from Minimalist Baker)

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