Tofu Scramble

Some mornings, oatmeal just doesn't cut it for me. As much as I love that morning routine, it's always fun to switch it up when I have some more time on my hands and a craving for something salty.

This past weekend I stumbled upon this recipe. I swapped some of the vegetables for what I had in the fridge ( I made mine with onions, eggplant, mushrooms, and spinach) and it turned out to be EXACTLY what I wanted to eat.

Super simple, easy to substitute items, absolutely delicious.

Ingredients

SCRAMBLE

• 8 ounces extra firm tofu

• 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 cumin powder

• 1/4 tsp chili powder

• 1/4 tsp turmeric (optional)

FOR SERVING

• Salsa

• Cilantro

• Hot Sauce

• Breakfast potatoes, toast, and/or fruit

Instructions

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 with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro. Serves 2.

#recipes #vegan #breakfast