Tofu Scramble

This recipe makes two servings

Ingredients:

1/2 block of firm tofu

1 tbsp of olive oil

3/4 cup of diced mushrooms ( I used trumpet mushrooms;however, baby Bella works just fine)

1/4 cup red onions

1/4 cup of diced red bell peppers

1/4 cup of diced green bell peppers

1/4 cup of vegetable broth

2 tbsp of nutritional yeast

2 tsp of garlic powder

2 tsp of onion powder

1/2 tsp of curry powder

1/2 tsp of turmeric

1/2 tsp of black pepper

1 1/5 cups of shredded kale or spinach

1/2 tsp of kala namak (i.e., black salt for an “eggy” flavor). I purchased mine here

Instructions:

Remove the half of the tofu from the package. Drain the excess water and using your hands or a fork, crumble the tofu

Add the olive oil to a large skillet over medium heat. Add in the mushrooms and cook for 3 minutes or until the mushrooms start to brown and become slightly crispy. Now add in the red onions along with the green and red bell peppers. Cook until the vegetables are tender.

Add the crumbled tofu, the vegetable broth, nutritional yeast, garlic and onion powder, curry powder, turmeric, and black pepper. Cook for about 3-4 minutes. Add more broth as needed to ensure the tofu scramble does not dry out.

Now add the kale and cook for 2-3 minutes. Add more broth as needed.

Sprinkle the kala namak (i.e., black salt) on top of the scramble and mix well. Taste and adjust as needed

Serve warm in a bowl with toast, a breakfast burrito, or fruit.