Southwest Tofu Scramble

With a blend of aromatic spices, firm tofu and fresh crisp veggies, this Southwest Tofu Scramble will be the perfect start to your day.

We convert a block of firm tofu into a delicious dish that can be enjoyed any time of the day. We start by drying out the tofu and separating the block into chunks using a fork.

These veggies are crisp, bright and nutritious. When cooked properly, kale releases a wonderful taste and texture profile.

One of the best parts of this recipe is the fact that we only use one pan the entire time. Makes clean-up simple and quick.

Here's the full recipe:

Ingredients:

8 ounces extra firm tofu (one block)
Olive oil
1 red pepper, thinly sliced
2 cups kale, loosely chopped

Sauce

1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp cumin powder
1/4 tsp chilli powder
1 tbsp turmeric
1/2 cup water

Instructions:

To drain water from tofu, slice the block into 1-inch pieces. Lay them on a clean dishtowel, wrap in the towel and place some weight on the tofu. Let sit for 5 minutes
Rip the tofu into bite size pieces using a fork
For the kale, remove and discard the stem. Pile up the leaves of the kale, and massage until the colour changes to dark green. Rip up into bite size pieces as well
Cut red pepper into chunks
Splash some olive oil into a pan set to medium
Throw tofu into pan and stir-fry for a couple minutes. Mix regularly so that the tofu starts to brown on all sides. Let fry for 5 minutes and move the tofu to one side of the pan
Toss in the red pepper and kale and move around on the other side of the pan for 5 minutes
Mix all the spices and water together until blended
Pour the spice mix mostly onto the tofu and the rest on the veggies
Mix up the tofu and veggies together and serve!