Tofu Scramble
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!
Tried this recipe?Let us know how it was!