Southwest Tofu Scramble

About recipe

This is a no-fuss recipe with only ten ingredients and one skillet. This recipe is tasty, a little spicy, loaded with colorful veggies, and packed with protein. If you are new to tofu, this is the recipe to get you started.

Ingredients (serves 4)

  • 16 ounces extra-firm tofu
  • 2 tablespoons of olive oil
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 4 cups kale, washed and loosely chopped

For Sauce:

  • 1 teaspoon salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of turmeric
  • 3 tablespoons of water (to thin sauce)


  1. Pat tofu and roll in a clean, absorbent towel or paper towel and place a heavy pot or skillet on top of tofu for 15 minutes to drain extra water.
  2. While tofu is draining, prepare sauce by whisking dry spices and water in a small bowl. Set aside.
  3. Heat a large skillet over medium heat, once hot add olive oil and sauté onions and bell pepper until softened, about 5 minutes.
  4. Add chopped kale and cover to steam for 2 minutes.
  5. Unwrap tofu and use a fork to crumble into bite-sized pieces.
  6. With a spatula, move veggies to one side of the skillet and add tofu. Sauté tofu for 2 minutes and pour sauce over tofu and veggies.
  7. Stir evenly to distribute the sauce and cook for another 5-7 minutes or until tofu is slightly browned.
  8. Serve warm with roasted potatoes, over rice and beans or as taco or burrito filling.


  • Freeze it for one month or keep it in the fridge for 2-3 days.
  • For serving (optional): plain Greek yogurt, salsa, cilantro, avocado served along side roasted potatoes or as a taco topping.
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