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How to Make the Best Savory Southwest Tofu Egg Scramble
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How to Make the Best Savory Southwest Tofu Egg Scramble

This delicious and super nutritious scramble is a quick and easy choice for breakfast.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Tex-Mex, Universal
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Keto, Low-Carb, Vegetarian
Servings: 4 people
Calories: 107kcal
Author: Chef Nichole


  • 1 tablespoon olive oil
  • 4 ounces tofu extra-firm, cubed small
  • 1/4 cup red bell pepper chopped small
  • 1/4 cup red onion chopped small
  • 1 cup kale roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 egg whites lightly beaten
  • 2 tablespoons cilantro fresh, chopped


  • In a large skillet, heat the oil. Once hot, add the tofu, pepper, onion, and kale. Cook, stirring often, until the onion is soft and kale is wilted. Stir in the cumin and chili powder. Gradually add the egg whites, stirring frequently to scramble. Once the egg whites are firm, but not browned, remove from heat. Sprinkle with cilantro, serve and enjoy.


Serving: 0.5cup | Calories: 107kcal | Carbohydrates: 5g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 97mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2