Description
A delicious savory, spicy, tofu scramble, make with high protein tofu, filled with veggies, and loaded with turmeric for anti-inflammatory benefits. This recipe takes 10-15 minutes and is sure to be a morning favorite.
Ingredients
Scale
- 2 tsp oil for cooking, or spray avocado oil
- 1 block firm tofu (**or you can use extra firm tofu for more texture)
- 1/3 each red, yellow, orange and green bell pepper, diced (cut off a 3rd from each color to use (should amount to 1/2 –1 cup chopped)
- 1/2 medium yellow onion, diced
- 2 cups dinosaur kale, chopped (or 3–4 cups of spinach)
- 2–3 tbsp nutritional yeast
- 1–2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 2 tsp paprika powder
- 3 tsp garlic powder, or 2 cloves garlic, chopped
- 1 tsp red pepper flakes, optional
- 1/4 cup veggie broth optional
- salt to taste
Instructions
- In a medium non-stick skillet, heat oil on medium heat. Then add onions and peppers and sautee for 2-3 minutes until softened. Add garlic here if you used fresh garlic over garlic powder.
- **If you used frozen peppers like me, know that they will weep water as they defrost in the pan, that is totally okay, it adds extra liquid to the cooking process.
- Next add crumbled tofu, along with spices, and mix until incorportated. Cook for 5-7 minutes, or until tofu has slightly browned and taken some color. If the scramble starts to become dry, you can add some vegetable broth, and let it cook for another 3-5 minutes.
- Lastly, add kale, and cook until softened, but still bright in color. Once fully cooked, serve with roasted potatoes or toast with breakfast sausage.
