Start by gathering all your ingredients. Chop the red bell pepper, red onion, and kale. Cube the tofu into small pieces and set everything aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, it’s ready for the next step.
Add the chopped red onion and red bell pepper to the skillet. Sauté for about 3-4 minutes until they become tender and fragrant.
Gently add the cubed tofu to the skillet. Stir it well with the vegetables, allowing it to brown slightly for about 5 minutes.
Sprinkle in the ground cumin and chili powder. Stir to coat the tofu and veggies in the spices, letting them cook for another minute to enhance the flavors.
Add the chopped kale to the mixture. Stir it in and let it wilt down for about 2-3 minutes.
Pour the slightly beaten egg whites into the skillet. Gently stir everything together, cooking for 3-4 minutes or until the egg whites are fully cooked.
Once the scramble is cooked through, remove it from the heat and fold in the chopped cilantro.
Scoop your savory Southwest tofu egg scramble onto a plate and enjoy it warm. You can serve it with toast, tortillas, or even atop a salad for a nutritious meal.
