Southwestern-style tofu scramble

(Serves 2)

Ingredients

Scramble
227 g extra-firm tofu
15-30 ml olive oil
1/4 red onion (thinly sliced)
1/2 red pepper (thinly sliced)
134 g kale (loosely chopped)

Sauce
1/2 tsp sea salt (reduce amount for less salty sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder  
Water (to thin)
1/4 tsp turmeric (optional)

Ideass for serving
Coriander
Hot sauce
Salsa

Instructions

1. Remove all excess water from tofu by patting dry and wrapping in kitchen roll with something heavy on to press out the water. 
2. To prepare the sauce add the dry spices to a small bowl and add enough water to make a pourable sauce. Set aside.
3. Chop veggies and warm a large pan or skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch of 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 on top/with toasted bread and salsa, hot sauce, and/or fresh coriander. 
   
   Adapted from the minimalist baker: Simple Southwest Tofu Scramble | Minimalist Baker Recipes