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homemade Southwest Tofu Scramble With Cauliflower Rice photo

Southwest Tofu Scramble With Cauliflower Rice

A flavorful, plant-forward scramble with crispy tofu, kale chips, and cauliflower rice for a light southwest-inspired meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • plates (for pressing tofu)
  • Large Bowl
  • Food Processor
  • Microwave-safe Bowl
  • Large Skillet
  • Spatula

Ingredients
  

  • 1 package (14 ounces) firm tofu pressed and drained
  • 4 cups kale packed, torn into bite-sized pieces
  • 2 tablespoons olive oil divided (2 tsp for kale, 2 Tbsp for tofu)
  • salt and pepper to taste
  • 6 cups cauliflower about 1 large head, roughly chopped
  • 2/3 cup onion diced
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garlic minced
  • 2 teaspoons adobo sauce from canned chiles in adobo
  • 2/3 cup salsa of choice
  • 1 tablespoon fresh lime juice
  • 1 cup cilantro roughly chopped
  • 1 large avocado roughly chopped
  • 4 poached eggs optional

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Press and drain the tofu: wrap the drained tofu in paper towels, set on a plate, top with another plate and a heavy weight, and let sit at least 15 minutes.
  • Toss the torn kale with 2 teaspoons olive oil, season with salt and pepper, spread on a baking sheet, and bake 5–7 minutes until crisp; set aside.
  • Make cauliflower rice: pulse the chopped cauliflower in a food processor until rice-like, transfer to a microwave-safe bowl, and microwave 5–6 minutes until softened; keep covered and warm.
  • Slice the pressed tofu into 1/4-inch slices and pat dry, then heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Place the tofu slices in the hot skillet and cook until golden brown and crispy on one side, flip and brown the other side, then use a spatula to break the tofu into small scramble-like pieces.
  • Reduce heat to medium, add the diced onion, smoked paprika, cumin, and minced garlic to the skillet and cook 2–3 minutes until the onion softens.
  • Stir in the adobo sauce and cook 1 minute, then add the salsa and heat through; remove the skillet from the heat.
  • Toss the warm cauliflower rice with lime juice and chopped cilantro, then divide the rice among plates.
  • Top each plate with kale chips, the tofu scramble, chopped avocado, and a poached egg if using, then serve.

Notes

  • Press tofu at least 15 minutes for best texture.
  • Use your favorite salsa for spiciness control.
  • Microwave times vary; cook cauliflower until just tender.
  • Kale chips can be watched closely to avoid burning.