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Southwestern Tofu Scramble
Course: Breakfast
  • 1/2 medium onion sliced
  • 2 bell peppers sliced
  • 1 lb mushrooms quartered
  • 1 medium zucchini quartered and sliced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 14 oz blocks of firm tofu drained and crumbled
  • turmeric - enough to add the desired color to tofu
  • salt and pepper to taste
  • Salsa
  • Guacamole
  1. In a large skillet or paella pan, sauté peppers and onions on medium heat until soft
  2. Add zucchini and mushrooms and sauté until cooked through
  3. Stir in the cumin and chili powder
  4. Fold in the crumbled tofu, stir, and heat through
  5. Serve with some salsa and guacamole (and these SERIOUS EAT POTATOES!)