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Tofu Scramble

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Prep Time 10 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 16 Oz Extra Firm Tofu
  • 1/2 Red Onion
  • 1 Red Pepper Sliced
  • 4 Cup Kale
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Cumin
  • 0.5 Tsp Chili Powder
  • 0.5 Tsp Turmeric

Instructions
 

  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, crumble the tofu with a fork into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • Serve with high protein bread and enjoy!
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