Southwest Tofu Scramble | Plant-Based & Gluten-Free

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh provides a firmer texture, while chickpeas are budget-friendly and protein-rich.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Heat a non-stick pan over medium heat.

Add chopped onion to the pan and sauté until it starts to caramelize, allowing the moisture to weep out.

Add chopped red bell pepper and zucchini to the pan and continue to sauté until vegetables are translucent.

Cover the pan briefly to steam the vegetables slightly.

Add chopped garlic and jalapeno to the pan, being careful not to brown the garlic to avoid bitterness.

Prepare the tofu by cutting the edges and pressing it with a teapot to remove excess moisture.

Crumble the pressed tofu into the pan with the vegetables.

Make a slurry with cumin, smoked paprika, and garlic powder; sprinkle it over the tofu.

Stir the tofu and vegetable mixture until well combined and the tofu takes on a nice color.

Serve the scramble with chopped cilantro, steamed corn tortillas, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens