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)
FOR SERVING (optional)
Coriander
Hot sauce
Salsa
Instructions
- Remove all excess water from tofu by patting dry and wrapping in kitchen roll with something heavy on to press out the water.
- To prepare the sauce add the dry spices to a small bowl and add enough water to make a pourable sauce. Set aside.
- 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.
- 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 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
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