Ben's Southwestern Tofu Scramble


Are you a scrambled egg lover? So was my husband. He loved all eggs everything and before going vegan was hesitant to give them up. Want to know something, though? He actually gave up animal products before I did. He was my motivation, my push. Most people think that I had to convince him to make the switch. Perhaps because I'm a woman? Or perhaps because I do most of the cooking in our home? But on both accounts they're wrong. It was his idea, he inspired me and he also wrote this recipe. 

yield: 4 servings

1 Tbsp water
1 medium-sized yellow onion, cut into rings
3 garlic cloves, minced
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 zucchini, chopped
2 tomatoes, chopped
1 bunch greens (arugula, kale, spinach)
* 1 block organic tofu

Spicy Seasoning
1 1/2 - 2 Tbsp cumin
1 tsp garlic powder
1 tsp chilli powder
1 tsp turmeric
1 tsp curry powder

* It's always important to use organic when cooking with soy products because non-organic products are often genetically modified and not healthy for human consumption. For this recipe, if you choose to use soft tofu, it will scramble better (similar to scrambled eggs) whereas medium or firm tofu works best to cook in cubes. 


Begin by heating the water in a frying pan. Add the onion and garlic and sauté for a few moments. Next, add the peppers, zucchini and tomato and cook until they're soft.

Meanwhile, prepare the tofu by pressing it between a tea towel or paper towel to remove the excess moisture and then cut into small 1 inch by 1 inch cubes. Next, with a wooden spoon, move the vegetables to one side of the frying pan and add the tofu to the other side. Cook until the tofu is slightly browned, adding more coconut oil if needed.

While the tofu is cooking, prepare the Spicy Seasoning by combining all the ingredients in a bowl. Slowly add water and whisk together. I start with 1/3 cup of water and add more until I've reached my desired consistency. It should be more of an easy-to-pour sauce than a paste.

Pour the Spicy Seasoning over the tofu and add the greens to the pan. Stir well so spices evenly cover the vegetables, tofu and greens. If you're using soft tofu, it will break apart at this point. If you're using medium or firm, it will remain in cubes. 

We like to eat our tofu scramble with hash browns, salsa and some avocado.