This flavorful Southwest Tofu Scramble is packed with nutrients and vibrant colors, making it a perfect healthy breakfast or brunch option.

Scale

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

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

Begin by pressing the extra-firm tofu to remove excess moisture, then crumble it into small pieces.
In a large skillet, heat the olive oil over medium heat and add the sliced red onion and red bell pepper. Sauté until they are soft.
Add the crumbled tofu to the skillet, along with the kale. Stir everything together, cooking until the kale is wilted.
In a small bowl, mix together the sea salt, garlic powder, ground cumin, chili powder, and turmeric (if using). Add a splash of water to thin, then pour the sauce over the tofu mixture.
Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to blend.
Serve hot with optional toppings like salsa, cilantro, and hot sauce, alongside breakfast potatoes, toast, or fruit.

Feel free to customize this scramble with your favorite vegetables or spices. To keep it less salty, reduce the amount of sea salt.

Keywords: Southwest Tofu Scramble, vegan breakfast, healthy tofu recipe, easy breakfast scramble, plant-based meal