Tofu Scramble

• Course Breakfast
• Cuisine Mother's Day, Vegan

Prep time

Cook time

Servings

Ingredients

• 8 oz Extra Firm Tofu
• 1 TBSP olive oil
• 2 Cups Kale loosely chopped
• 1/4 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Chili Powder
• 1/4 tsp Turmeric

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 Kale and warm a large skillet with olive oil over medium heat. Add kale, season with salt and pepper, and cover to steam for two minutes.
4. In the meantime, unwrap tofu and use a fork to crumble into bite sized pieces.
5. Use a spatula to move the veggies to one side of the pan and add tofu.
6. Sautee for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce.
7. Cook for another 5-7 minutes until tofu is slightly browned. Serve immediately.