Southwest Tofu Scramble
This southwest tofu scramble is a super fast and filling meal that easy to customize and can be served several different ways.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz. firm tofu (2.29)
- 1 tsp turmeric (optional for color) ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp chili powder ($0.02)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp salt ($0.02)
- 1/4 tsp freshly cracked pepper ($0.02)
- 1 Tbsp cooking oil ($0.04)
- 1 10oz. can diced tomatoes with green chiles ($0.85)
- 2 green onions, sliced ($0.20)
Instructions
- 1
Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
- 2
In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
- 3
Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
- 4
Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
- 5
Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
- 6
Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
- 7
Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.