Tofu Scramble

INGREDIENTS

Sauce

1/2 tsp RawSpiceBar's Black Salt, Kala Namak
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
water to thin
optional: 1/4 tsp turmeric

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

For Serving(optional)

Salsa
Cilantro
Hot Sauce
Breakfast potatoes, toast, and/or fruit

 

DIRECTIONS

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  6. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  7. 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.

 

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