An easy, delicious, plant-based dairy-free TOFU SCRAMBLE WITH KALE will be your next favorite! It uses firm tofu which is an excellent egg substitute and then seasoned with lots of aromatic spices giving it so much flavor in every bite. It’s mixed with some organic kale to even make it more nutrient-dense and pine nuts for added crunch. I paired it with some sliced avocado, or sweet potatoes, and some sweet chili sauce. It’s super delicious! This recipe is
GLUTEN-FREE, DAIRY-FREE, PLANT-BASED, 100% WHOLESOME, EASY-TO-MAKE, SUPER DELICIOUS & FILLING
What are you waiting for, go make it!
Ingredients
- 1 Pack firm tofu (about 200 grams)
- 1 tbsp olive oil
- 1 pc red onion, sliced
- 1/2 pc red or green capsicum, sliced thinly
- 2 cups kale (organic preferably), washed and chopped coarsely
- 1/2 tsp each of sea salt, garlic powder, cumin, turmeric, smoked paprika
- 1 1/2 tsp water
- 1 tbsp pine nuts
- salt and pepper to taste
Instructions
- Heat pan with oil. Saute onions and pepper for about 4-5 minutes until soft. Season with salt and pepper.
- Add kale. Season with salt and pepper. Splash a bit of water and
cover to let steam cook it. Leave covered for about 5-6 minutes. - Meanwhile, mix your spices in a small bowl and tablespoon of water to
make a pouring sauce. Set aside. Crumble your tofu in a bowl using a
fork. - Scoop the kale to one side of the pan. Add crumbled tofu. Pour your
spice sauce mainly on the tofu and some on the kale. Cook for another
5-7 minutes until tofu is well-covered with the sauce. Season with more
salt and pepper as needed. - Lastly, add pine nuts and turn off heat. Serve warm with some sweet potatoes, avocadoes, and chilli sauce.
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xo,
Tara
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