Go Back
–+ servings
Overhead view of tofu scramble in a skillet with a spatula.
Print Recipe Add to Collection
4.85 from 13 votes

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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: American
Total Cost: $3.61 recipe / $1.20 serving
Servings: 3 about 1 cup each
Calories: 176kcal
Author: Beth Moncel

Ingredients

  • 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

  • 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.
  • In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
  • Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
  • 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.
  • Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
  • Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
  • Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Sodium: 407mg | Fiber: 3g