Southwest Tofu Scramble

Method7 steps · about 17 min

1. 1

   Step 1: 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.

   Uses 14 oz firm tofu

   
2. 2

   Step 2: In a small bowl, combine the turmeric (1 tsp), cumin (1/2 tsp), chili powder (1/4 tsp), garlic powder (1/4 tsp), salt (1/2 tsp), and pepper.

   Uses 1 tsp turmeric (optional, for color) · 1/2 tsp ground cumin · 1/4 tsp chili powder · 1/4 tsp garlic powder · 1/2 tsp salt · 1/4 tsp freshly cracked black pepper

   
3. 3

   Step 3: Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.

   Uses Crumbled tofu · Spice blend

   
4. 4

   Step 4: Heat a large non-stick skillet over medium heat. Add the cooking oil (1 Tbsp) to the skillet, swirl to coat the surface, then add the tofu.

   Uses 1 Tbsp cooking oil · Seasoned crumbled tofu

   
5. 5

   Step 5: Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.

   Uses Seasoned tofu in skillet

   
6. 6

   Step 6: Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.

   Uses Heated tofu · 1 10-oz. can diced tomatoes with green chiles

   
7. 7

   Step 7: Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions (2) over top, then serve.

   Uses Tofu and tomato scramble · Additional salt, to taste · 2 green onions, sliced