Tofu Scramble Recipe for Vegan






Ingredients
SCRAMBLE
8 ounces 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)

SAUCE
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
Water (to thin)
1/4 tsp turmeric (optional)
FOR SERVING (optional)
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 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. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.



Source : minimalistbaker

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