Tofu is soy bean curd formed from coagulated soy milk. It is a naturally gluten-free, vegan source of protein. It is also high in essential minerals, especially Calcium and Iron.
Ingredients
Scramble
- 8 oz. organic, extra firm tofu
- 1 T 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
- water
For serving
- Salsa
- Cilantro
- Avocado
- Black beans
- Corn tortillas
Directions
- 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 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. Saute 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 black beans, sliced avocado, cilantro, salsa and a corn tortilla if desired.
Yields 2 Servings
Nutrition information per serving*: Calories 256; Total Fat 15g; Saturated Fat 3g; Carbohydrate 14g; Fiber 6g; Protein 18g; Sodium 498mg *Scramble and Sauce only; Does not include 3rd section of ingredients
Recipe adapted from: The Minimalist Baker at http://minimalistbaker.com/southwest-tofu-scramble/