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Southwestern Tofu Scramble
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Tofu

Southwestern Tofu Scramble [Vegan]

789

2-3

Dairy Free

Vegan

It’s all the best parts of breakfast (or dinner) in a one-pot dish: crispy potatoes, moist tofu, Southwestern spices, and the fresh tastes of tomatoes and avocados all served over healthy, bright greens. This has become my new favorite go-to tofu scramble. Try it. I know you’ll love it. And... Read More

Ingredients You Need for Southwestern Tofu Scramble [Vegan]

1 tbsp. olive oil
6 small red potatoes, quartered
4 scallions, chopped
¼ red onion, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 block extra-firm tofu, drained
1 tbsp. nutritional yeast
½ tsp. oregano
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. black salt
½ tsp. turmeric
½ tsp. garlic powder
¼ cup water
1 large or 2 small plum tomatoes, diced
2 tbsp. fresh cilantro, chopped
4-6 cups kale or turnip greens
Kosher salt and black pepper to taste
1 garlic clove, minced
1/8 tsp. ground nutmeg
1 avocado, peeled and sliced
Juice of ½ lime

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How to Prepare Southwestern Tofu Scramble [Vegan]

Put the quartered potatoes in a small pot and cover them with cool water. Cover and parboil the potatoes, about 5-7 minutes. Alternatively, you could place the potatoes in a bowl and microwave them for 4-5 minutes on high.
Heat the oil in a large sauté pan on medium-high. Transfer the parboiled potatoes into the sauté pan and cook until browned, turning them halfway through. When the potatoes are browned, add the scallions, onions, and peppers to the pan and cook, stirring, until softened and tender, about 5 minutes. Crumble the tofu into the pan and let it cook until slightly browned, about 5 minutes.
While the tofu is cooking, prepare the spice mixture. Add the spices to the pan, mixing it well into the tofu and vegetables. The tofu should be yellow from the turmeric. Add the water to the pan and mix. The water helps incorporate the spices throughout the scramble and moistens the tofu. Turn off the heat. Add the tomatoes to the scramble and mix in the cilantro. Transfer the tofu scramble to a bowl.
Prepare the greens in the same pan. If the pan is dry, you can add a bit more oil. Over medium heat, add the greens, garlic, salt, pepper and nutmeg. Mix well and add a few spoons of water. Cover the pan and cook until just wilted and bright green. Remove from the heat.
Arrange a layer of greens on the plates. Layer the tofu scramble on top of the greens. Top with the sliced avocado and lime juice. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Sureiya Siddiqui Coomer says:

March 31, 2014 at 11:50 am

Veronica Tribu-Walker
Todd Bacon says:

March 31, 2014 at 7:16 am

Make sure the tofu is clean, good luck!
Faith Anger Rumack says:

March 30, 2014 at 5:21 pm

Beans are good and some veg meats are made without soy.