Summary
Easy to make tofu scramble, studded with cubed potatoes, jalapenos and spices.
There are a zillion recipes for tofu scrambles out there. A quick Google search will bring up hundreds of them, but what makes mine different? Is it the cubed potatoes, jalapenos or spices or a combination of all three? Why don’t you taste it and tell me.
This tofu scramble was born out of a desire to have something different than my go-to morning oatmeal. The inspiration came from a southwest scramble that was studded with cubed potatoes, jalapeños, onions and peppers. Stuff it in a tortilla, and you’ve got yourself a tofu scramble burrito to go.
Southwest Tofu Scramble
This tofu scramble boasts a southwest flavor, studded with potatoes, onions, peppers, spices and jalapenos.
Ingredients
- 1 box firm tofu pressed and cubed
- 1 red bell pepper seeded and diced
- 3 to 4 jalapeños sliced (I buy pre-sliced hot jalapeños)
- 2 teaspoons chipotle chili powder
- 2 teaspoons garlic powder
- 4 cloves garlic minced
- 2 teaspoons smoked paprika
- spplash of hot sauce
Instructions
Press the tofu for about 30 minutes. You can use a cutting board, and something heavy to put on top of the tofu like a carton of milk. I use a plate and an oat milk carton.
Cube the tofu, marinate it in the spices.- Wrap the tofu in several layers of paper towels and place it on a cutting board.
Place something heavy on top, set a timer for 30 minutes. - Meanwhile water sauté the onions, peppers and jalapeños until fragrant. About 10 minutes.
- Add potatoes, tofu and garlic.
- Add a splash of hot sauce if desired.
- Cook until potatoes are soft and tender about 15-20 minutes.
Garnish with jalapeños if desired and serve.
Notes
To save time, you can press the tofu the night before.
Nutrition Information
Yield 4Amount Per Serving Calories 108Total Fat 0.9gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgCarbohydrates 3.2gProtein 2g
