Easy Southwest Tofu Scramble with Cauliflower Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu scramble with cauliflower rice, spicy Southwestern seasonings, and fresh toppings like avocado and cilantro. Hearty and flavorful with a modern plant-based twist. A satisfying vegan brunch or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 package firm tofu (14 ounces)
- 4 cups packed kale (torn into bite sized pieces)
- 2 tablespoons + 2 teaspoons olive oil (divided)
- Salt and pepper
- 6 cups cauliflower (approximately 1 large head, roughly chopped)
- 2/3 cup onion (diced)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 2 teaspoons garlic minced
- 2 teaspoons adobo sauce (from a container of chiles in adobo sauce)
- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 656mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1008mg
- Calcium
- 781mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 656MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.