Yummy Southwestern Tofu Scramble

Meal-prep is my typical Sunday task because I like to have an easy answer of the daily question of “what’s for dinner?” This week I realized I had tofu in the fridge. It wasn’t my intention to cook it during this process, but I’ve been wanting to try a tofu scramble, so I pulled out the tofu!

I opened the tofu package, drained the liquid, then placed the tofu in between paper towels to absorb the moisture while I cooked other food. The process of removing the water from the tofu block is a technique called “pressing” and here’s how you can do that:

The other option is to remove from water and wrap in a clean dishcloth, which will absorb the moisture too.

I then searched a tofu recipe and found one that was labeled Southwestern Tofu Recipe. I chose this because tofu can be pretty bland and I’m always looking for ways to spice it up!


  • 1 container of Tofu
  • 1/2 white onion diced
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Chili powder
  • Optional: 1/4 teaspoon turmeric (great anti-inflammatory spice!)

There were other ingredients in this specific recipe I chose, but I didn’t have them on hand (kale and peppers). I also wanted to keep it simple and call the recipe my own. I added salt and pepper, but also feel free to add your favorite spices.


  1. Press the Tofu
  2. While Tofu is being pressed, prepare the mixture of spices, adding water to liquify (approximately 3 tablespoons)
  3. Dice onion
  4. Pour 2 tablespoons of Olive Oil into heated pan
  5. Sauté onions
  6. While onions are sautéing, break apart tofu with a fork into bite-sized chunks, then add to pan
  7. Add spices that have been liquified
  8. Cook until warm

Serve warm or pack in a Tupperware-like container to add to Buddha Bowls or serve as a breakfast option with toast!


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