Southwest Tofu Scramble
Ingredients
The Scramble
-
8
ounces
extra-firm tofu
-
1-2
Tbsp
olive oil
-
¼
medium
red onion (thinly sliced)
-
½
medium
red bell pepper (thinly sliced)
-
2
cups
kale (loosely chopped)
The Sauce
-
½
tsp
sea salt
-
½
tsp
garlic powder
-
½
tsp
ground cumin
-
¼
tsp
chili powder
-
¼
tsp
turmeric (optional)
-
Water
(to thin)
For Serving (optional)
-
Salsa
-
Cilantro
-
Hot Sauce
-
Breakfast potatoes, toast, and/or fruit
Instructions
- Press the tofu dry and wrap it in a towel with a weight on top for 15 minutes.
- Prepare the sauce by mixing the dry spices with enough water to create a pourable consistency.
- Heat olive oil in a skillet over medium heat and add the onion and red pepper, cooking until softened.
- Add the kale to the skillet, season, and cover to steam for 2 minutes.
- Crumble the tofu into bite-sized pieces and add it to the skillet, sautéing for 2 minutes.
- Pour the sauce over the tofu and veggies, stir to combine, and cook for another 5-7 minutes until the tofu is slightly browned.
- Serve immediately with optional toppings and sides.
Nutrition Facts (estimated)
Servings
2
Calories
212
Total fat
15.1g
Total carbohydrates
7.1g
Total protein
16.4g
Sodium
600mg
Cholesterol
0mg
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