Southwest Tofu Scramble

• Vegan
• Gluten free

• Produce

  • 1 Breakfast potatoes
  • 1 Cilantro
  • 1/2 tsp Garlic powder
  • 2 cups Kale
  • 1/4 Red onion

• Refrigerated

  • 8 oz Tofu, extra firm

• Condiments

  • 1 Hot sauce
  • 1 Salsa

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/2 Red pepper
  • 1/2 tsp Sea salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

Found on minimalistbaker.com

Description

Ingredients

• 8 ounces extra firm tofu
• Olive oil
• 1/4 red onion, thinly sliced
• 1/2 red pepper, thinly sliced
• 2 cups kale, loosely chopped
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric (optional)
• Salsa
• Cilantro
• Hot Sauce
• Breakfast potatoes, toast, and/or fruit

Directions

• 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 1-2 Tbsp 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, unwrap tofu and use a fork to crumble 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 immediately with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro. Serves 2.

Nutrition