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Southwestern Tofu Scramble

Southwestern Tofu Scramble

Try this nutritious recipe!



  • 1 package extra-firm tofu
  • 1 tbsp water
  • ½ red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ¾ cup corn, fresh or frozen
  • 4 cups kale, chopped


  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • 1 ½ tsp chili powder
  • 1 tsp dried oregano
  • ½ teaspoon turmeric
  • Black pepper
  • Water, to thin

For serving

  • Salsa
  • Cilantro
  • Fresh fruit
  • Roasted potatoes


  1. “Press” tofu: wrap tofu in a clean, absorbent towel, and then place something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. Meanwhile, prepare sauce by adding dry spices to a small bowl and adding enough water (~2 tablespoons) to make a pourable sauce. Set aside and prep the vegetables.
  3. Warm a large skillet over medium heat. Once hot, add the water, onion and bell pepper. Cook until softened, about 5 minutes.
  4. Add kale and cover to steam for 2 minutes.
  5. In the meantime, un-wrap the tofu and place on a cutting board. Use a fork to crumble the tofu into bite-sized pieces.
  6. Add tofu to the pan and sauté for 2 minutes. Then add the sauce and corn, and stir immediately to evenly distribute. Cook for another 5 to 7 minutes until the tofu is slightly browned.
  7. Serve immediately with fresh fruit and/or roasted potatoes. Top scramble with salsa and cilantro if desired.


  • Re-purpose leftovers into burritos and freeze for a convenient breakfast option. Scoop filling in the center of a whole grain tortilla, fold in the edges, then roll up, and wrap in foil. Store in the freezer and reheat in the oven at 350 F for 15 minutes.


Recipe created by Alexandra Regalado, Registered Dietitian and Nutritionist with El Camino Health's Lifestyle Medicine Program.

Click here for more information on Lifestyle Medicine, including available classes, locations and program tracks.

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