Southwest Tofu Scramble

• servings: 1.5 servings
• total time: 30 minutes

Ingredients

16 oz extra-firm tofu

1/2 medium red onion ((thinly sliced))

1/2 medium red bell pepper ((thinly sliced))

1/2 bunch of kale ((loosely chopped))

1 Tbsp pre-mixed spices

Directions

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

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.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

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.

Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Nutrition

• Calories: 212 kcal
• Total Fat: 15.1 g
• Saturated Fat: 2.4 g
• Unsaturated Fat: 11.8 g
• Sodium: 600 mg
• Total Carbohydrate: 7.1 g
• Dietary Fiber: 2.1 g
• Total Sugars: 3.3 g
• Protein: 16.4 g