Simple Tofu Scramble

Ingredients

• Tofu

  Extra firm, prepared with nigari

  ¼ block or 114g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  ⅛ small or 9g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Kale

  Raw

  1 cup, chopped or 67g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
2. 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.
3. 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.
4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
6. 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.
7. Serve immediately and enjoy!

Similar Foods

• Tofu Scramble
• Tofu Scramble Casserole
• 3-Vegetable Tofu Scramble
• Tofu Tahini Scramble
• Tofu Scrambled ¨Eggs¨
• Vegan Tofu Spinach Scramble