Straightforward Southwest Tofu Scramble with Cauliflower Rice

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This Easy Southwest Tofu Scramble is on a bed of cauliflower rice and kale for a quick, easy, low-carb and healthy dinner that's perfect for a meatless Monday!

Tofu scrambled eggs on a serving plate with a fork and egg

PEN Easy Southwest Tofu Scramble

Do you remember the time when I jumped on the tofu train and never got out because it was so tasty and tasty?

If you had asked me this about a month ago (before eating tofu pumpkin fettuccine and vegetarian salad wraps with jerk-grilled tofu), I would have continued this sentence with "nobody ever said".

Only that would be a LIE. A bit like my life.

Because I now eat tofu, enjoy tofu and actually post a scrambled egg recipe for tofu without meat.

I don't even know who I am.

I mean, I always thought if I didn't eat a chicken breast recipe the size of my face (or several chicken breasts the size of my face, because if one was that big, well … bad) my muscles would falling from my body overnight. And I would wake up and be the noodle shadow of what Taylor was once fit and healthy.

BUT NOT LIKE THIS! This girl ate this simple southwestern tofu scrambled egg and non-meat including meals.

Tofu breakfast scramble with poached egg on top

Does tofu scramble taste like eggs?

One of the simplest and most filling breakfasts is eggs. You can cook them in so many different ways: scrambled eggs, fried, with the sun side up, or cooked hard in the air fryer. They are a quick, easy and high protein way to start the day. But for those of you who can't have eggs or just don't want to, don't worry for a second! This Tofu scrambled egg recipe will dive in and save the day! It has a similar taste and texture to scrambled eggs and you will be amazed!

What type of tofu is best for scramble?

If you are not familiar with tofu, there are actually many different types that you can cook with. Tofu varies in softness and different types are used in different recipes. Therefore Tofu breakfast scrambled eggs, I recommend firm tofu or extra firm. You must also drain and squeeze your tofu before use.

What do you put in tofu scramble?

Instead of making a simple tofu scrambled egg, I chose this recipe to spice it up by throwing in some flavors to give it a southwestern flavor! Here's what you need to do it:

  • Adobo sauce (from a container with chilies in Adobo sauce)
  • coriander
  • avocado
  • Poached eggs

Mexican tofu close with cauliflower and an egg

How To Make Southwest Tofu Scramble


Set your oven to 400 degrees Fahrenheit and let it preheat. Start preparing your tofu. Drain the tofu, wrap it in a paper towel and place it on a plate. Next, put a plate on top and something heavy on the plate, e.g. B. a cast iron pan. Let it sit like this for about 15 minutes.


While the tofu is being pressed, combine the kale and 2 teaspoons of olive oil in a large bowl and toss until it is well covered. Pour on a baking sheet and bake for about 5-7 minutes until the kale is crispy and crispy. Put aside

Make cauliflower rice

Place the cauliflower in a food processor and process until it is well broken down and resembles rice. Place it in a microwave-safe bowl and put it in the microwave for 5-6 minutes. The cauliflower becomes soft. Cover and set aside.


Once the tofu has been squeezed, remove it from the paper towel and cut it into ¼ inch slices. Heat a pan on medium heat and pour in some olive oil. Cook the tofu until golden, then turn it over until the other side is golden brown. Next, break up the tofu with a spatula until it breaks into small pieces.


Set the heat to medium low and add the onion, smoked peppers, cumin and chopped garlic. Cook for 2-3 minutes or until the onion is tender. Add the Adobe sauce and cook for about a minute. Stir in the salsa until it is well incorporated. Remove from the stove and set aside.

Finish and enjoy

Mix the cauliflower rice with lime juice and coriander and spread on plates. Top with the tofu scrambled eggs, kale chips, avocado and egg. Devour!

Can I heat it up again?

If you've made too much of this delicious southwest tofu dish, don't worry about throwing away those leftovers! It can easily be reheated and tastes AMAZING for up to 2-3 days. I recommend warming up in a pan over low heat!


Store your leftovers in an airtight container in the refrigerator for up to 2-3 days!

Tofu scramble recipe close up on a plate with and egg

Other healthy vegetarian recipes

Mexican sweet potatoes baked twice

Simple vegan chili recipe

Vegan coconut and sweet potato curry

Easy Southwest Tofu Scramble

This Easy Southwest Tofu Scramble sits on a bed of cauliflower rice and kale for a quick, easy, low-carb, and healthy dinner that's perfect for a meatless Monday!


  • 1 14 oz Package of firm tofu
  • 4th cups Packed kale torn into bite-size pieces
  • 2nd tablespoon + 2 tsp olive oil divided
  • salt pepper
  • 6 cups cauliflower roughly chopped (1 large head)
  • 2/3 Cup onion diced
  • 1/4 TL Smoked peppers
  • 1/2 TL Cumin powder
  • 2nd TL garlic chopped
  • 2nd TL Spanish spice and marinade mix from a container with chilies in adobo sauce
  • 2/3 Cup Salsa of your choice
  • 1 tablespoon Fresh lime juice
  • 1 Cup coriander roughly chopped
  • 1 Great avocado roughly chopped
  • 4th Poached eggs (optional)


  1. Preheat your oven to 400 degrees.

  2. Start by squeezing and draining the tofu. To do this, open the tofu pack and let it drain. Then wrap it generously in a paper towel and place it on a plate. Place another plate on top and then something very heavy on the plate (I used a cast iron pan) and let it rest for at least 15 minutes.

  3. Combine the kale and 2 teaspoons of olive oil in a large bowl and toss until the kale is well covered. Place on a baking sheet and sprinkle with salt and pepper. Bake for about 5-7 minutes until the kale is crispy. Put aside.
  4. Place the cauliflower in a large food processor and process until it disintegrates and resembles rice. Place the cauliflower rice in a large bowl and microwave for 5-6 minutes, and the cauliflower will soften. Cover to keep warm and set aside.
  5. Once the tofu has drained, pat it dry and cut it into 1/4 inch slices. Heat the remaining 2 tablespoons of olive oil in a large pan over medium / high heat and place the tofu slices in it. Once golden brown and crispy, turn and cook until the other side turns golden brown. Then break the tofu into small pieces with your spatula.
  6. Set the heat to medium and add the onion, smoked paprika, cumin and garlic. Cook until the onion is tender, about 2-3 minutes. Add the adobe sauce and cook for another minute. Then stir in the salsa until everything is well mixed. Remove from the stove and set aside.

  7. Mix the cauliflower rice with lime juice and coriander and spread on plates. Top with the kale chips, scrambled eggs, tofu, avocado and egg if you use.

  8. Devour

Recipe notes

* How to poach an egg: Put a few centimeters of water in a large saucepan and just let it simmer over high heat.
Crack the eggs into individual baking tins (I find it easier to gently push them into the pot this way). As soon as the water boils, place the casserole dishes as close as possible to the water and push the eggs one by one, leaving space between them.
Switch off the heating, cover the pot and set the timer to 4 minutes.
After cooking, scoop out the eggs with a slotted spoon and eat!

Did you make this recipe?

If you try this recipe, I would love to see and share it! Tag me on IG @foodfaithfit with the hashtag #foodfaithfit

For this recipe I recommend:

Nutritional information

Easy Southwest Tofu Scramble

Amount per serving

Calories 305 Calories from fat 192

% Daily value *

fat 21.3 g33%

Saturated fat 3.9 g24%

Polyunsaturated fat 3g

Monounsaturated fat 12.7 g

cholesterol 186 mg62%

sodium 214 mg9%

potassium 1085 mg31%

carbohydrates 21g7%

Fiber 9.7 g40%

Sugar 2g2%

protein 12.9 g26%

* The daily percentages are based on a 2000 calorie diet.

WEIGHT POINTS PER SERVING: SMART POINTS: 6 POINTS +: 8. OLD POINTS: 7(per 1 serving including eggs)

Tofu scramble collage photo

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