Tofu Scramble Bowl Recipe

Prepare tofu

Drain the 14 oz extra-firm tofu and press for 10–15 minutes to remove excess moisture. After pressing, crumble the tofu into bite-sized pieces with your hands or a fork until it resembles coarse scrambled eggs.

Cook aromatics

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the finely diced 1/2 cup yellow onion and the white parts of the scallions (from the 3 scallions). Sauté until softened and translucent, about 4–5 minutes.

Add peppers & beans

Stir in 1/2 cup diced roasted red pepper and 1/2 cup drained black beans. Cook 1–2 minutes until heated through.

Season and scramble

Add the crumbled tofu to the pan. Sprinkle 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tablespoon nutritional yeast (optional), 1/2 tsp kosher salt, and 1/4 tsp black pepper over the tofu. Stir to combine, then cook, stirring occasionally, 5–7 minutes until the tofu is hot and slightly golden at the edges.

Finish tofu

Remove from heat and stir in 1 tablespoon lime juice and the green parts of the scallions. Taste and adjust salt, pepper, or lime as needed. Keep warm while you assemble bowls.

If using store-bought salsa roja, stir in 2 tablespoons chopped fresh cilantro. If making your own, combine tomatoes (roasted or fresh), onion, garlic, chiles, salt and cilantro to yield about 1/2 cup. Keep salsa chilled or at room temperature until serving.

Make the vinaigrette: in a small bowl or jar combine 2 teaspoons champagne vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or agave, 1 tablespoon minced shallot, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified.

Dress the greens: place 4 cups field greens in a large bowl and drizzle with about half the vinaigrette. Toss gently to coat. Reserve remaining vinaigrette to taste when composing bowls.

Divide the dressed field mix between 2 bowls (about 2 cups greens per bowl).

Spoon half of the warm tofu scramble into each bowl beside the greens.

Add 2–3 tablespoons salsa roja to each bowl on top or alongside the tofu.

Top each bowl with sliced avocado, extra sliced scallion greens, and a lime wedge. Drizzle remaining vinaigrette lightly over the greens if desired. Add hot sauce if you like extra heat.

Serve immediately while tofu is warm.