Tofu Scramble

  • 8 Ounces Tofu (extra firm)
  • 1 Tablespoon Olive Oil
  • 2 Cups Kale (loosely chopped)
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cumin Powder
  • 1/4 Teaspoon Chili Powder
  • 1/4 Teaspoon Turmeric
  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 kale and warm a large skillet with olive oil over medium heat. Add kale, season with salt and pepper, and cover to steam for two minutes.
  4. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  5. Use a spatula to move the kale 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 kale. Stir immediately, evenly distributing the sauce.
  6. Cook for another 5-7 minutes until tofu is slightly browned. Serve immediately.