Southwest Scrambled Tofu
Categories: Breakfast & Brunch
Meal: Breakfast
Ingredients
SCRAMBLE 8 ounces extra-firm tofu 1 Tbsp olive oil 1/4 red onion, thinly sliced 1/2 red pepper, thinly sliced 2 cups kale, loosely chopped SAUCE 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp chili powder Water, to thin 1/4 tsp turmeric, optional FOR SERVING, optional Salsa, cilantro, hot sauce
Directions
Pat tofu dry and press with for 15 minutes. While tofu is draining, prepare sauce by adding dry spices to small bowl and adding enough water to make a pourable sauce. Set aside. Warm large skillet over medium heat. Once hot, add olive oil, onion and red pepper. Season with a pinch of 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 2 minutes. Crumble tofu into bite-sized pieces. Move veggies to one side of pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over tofu and a little over veggies and stir to distribute sauce. Cook another 5-7 minutes until tofu is slightly browned. Serve immediately. Notes: Onions and peppers can be sauteed without oil using a small amount of water instead.