Southwest Tofu Scramble


Southwest Tofu Scramble

Recipe by Summit Natural Health CentreCourse: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 8 oz. extra firm tofu

  • 1 tbsp. grape seed oil

  • ¼ red onion, thinly sliced

  • ½ red pepper, thinly sliced

  • 2 cups kale, loosely chopped

  • ½ tsp. sea salt

  • ½ tsp. garlic powder

  • ½ tsp. cumin powder

  • ¼ tsp. chilli powder

  • ¼ tsp. turmeric (optional, for color)

  • 1.5 tbsp. hemp seeds

  • Toasted 100% rye bread with butter

  • Optional: Salsa, cilantro, hot sauce


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a pot or book, 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 1 tbsp. grape seed oil and the onion and red pepper. Season veggies with a pinch of salt and pepper. Cook until softened – about 5 minutes.
  • Add kale, 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.
  • Once tofu is ready, sprinkle with hemp seeds, and serve immediately with a slice of rye toast. Top with salsa, cilantro and/or hot sauce, if desired.