Southwest Tofu Scramble

Name: Southwest Tofu Scramble
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 8 ounces extra-firm tofu; 1 -2 Tbsp olive oil; 1/4 medium red onion ((thinly sliced)); 1/2 medium red bell pepper ((thinly sliced)); 2 cups kale ((loosely chopped)); 1/2 tsp sea salt ((reduce amount for less salty sauce)); 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp chili powder; Water ((to thin)); 1/4 tsp turmeric ((optional)); Salsa; Cilantro; Hot Sauce; Breakfast potatoes, toast, and/or fruit

Savory, Southwest-inspired tofu scramble with lots of veggies and a simple 5-ingredient sauce. Just 10 ingredients, 30 minutes, and 1 pan required!

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.9 (458) 👁️ 33 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

2 porsi

8 ounces extra-firm tofu
1 -2 Tbsp olive oil
1/4 medium red onion ((thinly sliced))
1/2 medium red bell pepper ((thinly sliced))
2 cups kale ((loosely chopped))
1/2 tsp sea salt ((reduce amount for less salty sauce))
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder
Water ((to thin))
1/4 tsp turmeric ((optional))
Salsa
Cilantro
Hot Sauce
Breakfast potatoes, toast, and/or fruit

Langkah-langkah

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.