Vegan Southwest Scramble
Serve with potato hash and fruit for breakfast.
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
- optional: 1/4 tsp turmeric
FOR SERVING (optional)
- Salsa
- Cilantro
- Hot Sauce
- Breakfast potatoes, toast, and/or fruit
Instructions
- 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 1-2 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. 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 with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Serves 2.
Nutrition Information
Serving size: 1/2 of the recipe Calories: 252 Fat: 19g Saturated fat: 3g Carbohydrates: 12.7g Sugar: 2.5gSodium: 516mg Fiber: 3g Protein: 12g
