SOUTHWEST TOFU SCRAMBLE
Why I Love This Recipe
You may think of this as a breakfast option, but I find that it works great for a simple supper or even lunch. Susan McGarvey
Ingredients You'll Need
8 oz. extra-firm tofu
1-2 tbsp. 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
water to thin
optional: 1/4 tsp. turmeric
FOR SERVING (optional)
Breakfast potatoes, toast, and/or fruit
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. Flavor with salsa, hot sauce, and/or fresh cilantro.