Since Sunday’s lend themselves so nicely for brunch eating, I figured what better way to launch “Recipe Sunday” than with one of our favorite brunch items… Tofu Scramble!
1 tbsp olive oil
1 block of extra firm tofu (can be previously frozen, gives the tofu the firmest possible texture)
1/2 an onion chopped or minced (your preference)
1 small – medium bell pepper of your color choice chopped
1 jalapeño (optional) minced
1/2 a bunch of kale, washed stems removed and torn into bite sized pieces
1/2 cup of Daiya non-dairy, non-soy based cheese (optional)
1/4 cup of Nutritional Yeast (optional)
Spice Blend- 2 tsp ground cumin, 2 tsp garlic powder, 1/2 tsp ground turmeric, 1 tsp paprika (we use smoked) 1 tsp salt (you can alter these to your taste, we use more cumin ’cause we love it.)
The How To:
1. Squeeze all the water you can, out of your tofu with your hands. Then crumble the tofu up into bits (half inch to an inch crumbles are good). Set aside.
2. Prepare spice mixture
3. Heat oil in skillet. Saute the onion and pepper(s) until soft.
4. Add in the kale, cook till slightly wilted (1-2 minutes, we like to use tongs to turn the kale as it cooks)
5. Add in the spice blend and mix for 15 seconds. Then add 1/4 cup of water to deglaze the pan.
6. Add in the crumbled tofu. Cook for about 10-15 minutes, adding splashes of water if the mixture is getting too dry or sticking to the pan. (the amount of liquid you will need to add depends on how much water you drained at the beginning, you will want to keep some moisture in the mix)
7. Add the Daiya and nutritional yeast and mix until melted.
8. Adjust your seasonings as needed.
9. Serve as is, or throw it in a burrito or corn tortilla and add some salsa or guac!
There are many variations on tofu scrambles. I have seen Asian inspired flavors, as well as more Italian inspired flavors, mix it up, throw in what ever you like, use the spices you like!
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