Savor the vibrant flavors of the Southwest with this hearty Tofu Scramble that’s packed with nutrients and taste, perfect for breakfast or brunch.

Scale

8 ounces extra-firm tofu

1–2 Tbsp olive oil

1/4 medium red onion (thinly sliced)

1/2 medium red bell pepper (thinly sliced)

2 cups kale (loosely chopped)

1/2 tsp sea salt

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp chili powder

Water (to thin)

1/4 tsp turmeric (optional)

Salsa

Cilantro

Hot Sauce

Breakfast potatoes

toast

and/or fruit

Press the tofu to remove excess water, then crumble it into a bowl.
In a skillet, heat olive oil over medium heat. Add the sliced red onion and bell pepper, sautéing until softened.
Add the crumbled tofu and kale to the skillet, cooking for about 5-7 minutes until heated through.
In a small bowl, mix together sea salt, garlic powder, ground cumin, chili powder, and turmeric if using. Add this spice mixture to the skillet, stirring well.
If the mixture is too dry, add a little water to reach desired consistency. Cook for an additional 2-3 minutes.
Serve warm with optional toppings like salsa, cilantro, and hot sauce alongside breakfast potatoes, toast, or fruit.

Feel free to customize the vegetables based on your preferences or what you have on hand. This dish is versatile and can be enjoyed any time of day.

Keywords: Southwest Tofu Scramble, vegan breakfast, tofu scramble, healthy breakfast, plant-based recipe