Vegan Southwest Tofu Scramble
This mouthwatering dish brings together the goodness of protein-packed tofu, vibrant vegetables, and a medley of southwestern-inspired flavors.
Servings: 4
Ingredients
- 1 block of smoked firm tofu, drained and crumbled
- 1 tsp olive oil
- 1 small onion, diced
- 2 small red bell peppers, diced
- 1/2 small zucchini, diced
- 1 green clove, chopped
- 1 cup Swiss chard, torn into pieces
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp nutritional yeast flakes
- 1/2 chili pepper, sliced (optional)
Instructions
- To remove excess moisture and improve texture, place the tofu block between paper towels or a clean kitchen towel.
- Place a heavy object, like a book or a pan, on top and let it sit for about 20 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the diced onion, red bell pepper, and zucchini.
- Sauté for 5 to 7 minutes until the vegetables are tender.
- Add the garlic, Swiss chard, and tofu to the skillet and stir in the spices.
- Gently stir to combine the tofu with the vegetables and spices.
- Cook for an additional 4 to 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and add nutritional yeast to the warm tofu mixture.
- Gently stir to combine, and garnish the scramble with freshly sliced chili pepper.
- Serve the Vegan Southwest Tofu Scramble hot and enjoy!
Nutrition
Serving: 191g | Calories: 147kcal | Carbohydrates: 8.3g | Protein: 13.3g | Fat: 8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.8g | Sodium: 166mg | Potassium: 421mg | Fiber: 2.2g | Sugar: 3.3g | Vitamin C: 65.9mg | Calcium: 217mg | Iron: 3.2mg