Tofu Scramble

Perfect for a lazy winter morning
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
Serves: 2

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. 






from Planet Organic Blog http://ift.tt/2BnfNEE
via How to Save Money When Buying Organic Foods