Southwestern Tofu Scramble

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  • 16 oz firm tofu
  • 1 tbsp extra virgin olive oil
  • ½ onion small yellow or white, diced
  • 1 red bell pepper seeded and diced
  • 1 Anaheim pepper seeded and finely chopped
  • ¼ tsp coriander
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • ½ tsp sea salt + more to taste
  • 1 ¼ tsp ground turmeric
  • 2 tbsp water
  • 2 green onions chopped (white and green parts)
  • 1 avocado sliced
  • Pico de gallo store-bought, optional
  • Let tofu drain on a plate lined with paper towels, covering in another layer of towels to absorb as much water as possible. Blot to remove extra moisture where possible.
  • Place tofu in a medium bowl and mash well using a large fork until you get a crumbly texture.
  • Heat olive oil in a large skillet over medium heat. Add the onion, red pepper and Anaheim pepper and cook until soft, about 3-4 minutes, stirring occasionally. Stir in the spices and salt and cook for an additional minute.
  • Stir in the mashed tofu, the turmeric, water and cook until the mixture is heated through completely, 2-4 minutes. Taste and season with additional salt if you’d like.
  • Scoop a generous portion of tofu scramble on a plate and garnish with green onion and sliced avocado. A dollop of pico de gallo is optional, but nice.