Southwest Tofu Scramble by @minimalistbaker

25 min
Easy

1 serving

🧅

80 g

Red Onion

🫑

150 g

Red Bell Pepper

🧂

Salt

⚫

0.6 g

Black Pepper

🥬

70 g

Kale

🧈

400 g

Tofu

💧

45 ml

Water

🌶️

Spices

Preparation Steps

  1. Step 1/8

    Finely dice the red onion and red bell pepper, then remove the kale leaves from their tough stems and chop them.

    red onion
    red bell pepper
    kale
    🔪knife
    🪵cutting board

  2. Step 2/8

    Whisk the turmeric, ground cumin, chili powder, and water in a mixing bowl until a smooth sauce forms.

    turmeric
    ground cumin
    chili powder
    water
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring cup

  3. Step 3/8

    Heat the skillet over medium heat, then add the diced red onion and red bell pepper.

    red onion
    red bell pepper
    🍳skillet
    🍴spatula

  4. Step 4/8

    Season the vegetables with half the sea salt and half the black pepper, then sauté until softened, about 5 to 7 minutes.

    sea salt
    black pepper
    🍳skillet
    🍴spatula

  5. Step 5/8

    Add the chopped kale to the skillet, then season it with the remaining sea salt and black pepper.

    kale
    sea salt
    black pepper
    🍳skillet
    🍴spatula

  6. Step 6/8

    Sauté the kale until wilted, about 2 to 3 minutes, then push all vegetables to one side of the skillet.

    kale
    🍳skillet
    🍴spatula

  7. Step 7/8

    Crumble the firm tofu into the empty side of the skillet, then pour the prepared spice sauce over the tofu.

    firm tofu
    turmeric
    ground cumin
    chili powder
    water
    🍳skillet
    🍴spatula

  8. Step 8/8

    Stir the tofu and vegetables together, then cook until the tofu is lightly browned and heated through, about 5 minutes.

    firm tofu
    red onion
    red bell pepper
    kale
    🍳skillet
    🍴spatula

Composition

Ingredients

Types

Vegetables, Seasonings, Leafy Greens, Liquids

Ingredients

Red onion, Red bell pepper, Salt, Black pepper, Kale, Tofu, Water, Spices

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Plant-Based, High-Protein

Calories

170 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 10g, Fat: 8g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3.5mg, Potassium: 440mg, Sodium: 380mg

Vitamins

Vitamin A: 175mcg RAE, Vitamin C: 55mg, Vitamin K: 280mcg, Folate: 75mcg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

skillet, mixing bowl, measuring spoons, measuring cup, spatula, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Breakfast, Main Course

Occasions

Breakfast, Brunch, Meal Prep, Weekday Meal

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Southwestern American, Vegan

Geographic

United States, North America

Various

Aspect

Texture

Tender, Soft, Crumby, Juicy

Flavors

Savory, Smoky, Earthy, Peppery, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture may soften after thawing)