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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.


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