by I have been wanting to try making “scrambled eggs” out of tofu for awhile now, but we weren’t sure how it would turn out. Glenn and I were both pleasantly surprised how similar this scrambled tofu was to the texture of real scrambled eggs. It was delicious!
I also made a side of Southwestern Potatoes as a side for the scrambled tofu. We also think this Southwest Tofu Scramble would be great in a burrito!
Since it was just the 2 of us this morning, I only used about 12 oz of tofu (about 3/4 of the package) in the tofu scramble, and I halved the seasoning mixture listed in the recipe below- it was the perfect amount for the 2 of us. I then diced the remaining 4 ounces of the tofu into small squares and added it in my 3-Bean Vegetable Soup for dinner this evening.
Usually I try making a dish several times before adding the recipe to the blog (so that I can tweak it a bit), but this was one was just too good to wait until I make it a second time. I don’t want to take a chance on losing the recipe. 😊
Southwest Tofu Scramble
Ingredients
- ½ Red Pepper, diced
- ½ Onion, diced
- 2 cups baby spinach
- Salt & Pepper, to taste (optional)
- 16 oz firm tofu, crumbled
Seasoning
- 2 Tablespoon Soy Sauce
- 2 Tablespoon Water
- 1 Tablespoon Lime Juice
- 1½ Tablespoon Nutritional Yeast
- 1 teaspoon Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Turmeric
- ½ teaspoon Garlic Powder or Garlic Granules
Optional Toppings
- Sriracha
- Sliced Avocado
- Cilantro
- Salsa
Instructions
Prep- The day or evening prior to making the scramble (optional):
- Remove the tofu from the package & place the tofu block into a tofu press to remove the excess moisture.
To make the scramble:
- Combine all the seasoning ingredients together in a small bowl, and set aside
- Add ½ Tablespoon oil to a skillet over medium heat. Once the oil is hot, add in the diced onions and peppers. Sauté the veggies for 3-5 minutes, until the vegetables are soft. Add in the baby spinach and cook 1-2 minutes until the spinach is wilted. Move the sautéed vegetables to a small bowl.
- Add ½ Tablespoon oil to a skillet. Add in the crumbled tofu (it should resemble the texture of scrambled eggs when crumbled). Cook 2-3 minutes.
- Pour the seasoning sauce into the skillet with the tofu (add a little at a time until it seems well soaked- you may not need to add all of the seasoning sauce), and mix together until tofu is coated with the sauce. Add the cooked veggies back into the skillet, mix well, and cook for another minute until everything is warm.
- Turn off the burner, and add salt, pepper, or sriracha to taste. Serve and top with any of the optional toppings (i.e., sliced avocado, cherry tomatoes, cilantro, etc).
