Southwest Tofu Scramble Tacos
Southwest Tofu Scramble Tacos
Servings: 4
Ingredients
SCRAMBLE
- 8 oz. firm tofu
- 1-2 Tbsp olive oil
- 1 yellow onion
- 8 oz. mushrooms sliced
- 2 cups kale loosely chopped
SAUCE
- 2 tsp sea salt
- 2 tsp garlic powder
- 2 tsp cumin powder
- 2 tsp chili powder
- 1 tsp chili powder
- Water to thin
FOR SERVING (optional)
- 1 package Corn tortillas
- Avocado
- Salsa
- Cilantro
- Hot Sauce
- Breakfast potatoes toast, and/or fruit
Instructions
- 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 mushrooms. 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 in the tortillas with garnishes, along with a side of breakfast potatoes, toast, or fruit. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.
Notes
- Adapted from Minimalist Baker: https://minimalistbaker.com/southwest-tofu-scramble/