Tofu Scramble

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 small red onion (chopped)

2 large garlic cloves (chopped)

2 stalks green onion (chopped)

1 small tomato (chopped)

1/2 cup chopped bell pepper (I used a mix of green and red)

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika (or to taste)

3/4 teaspoon salt (or to taste)

8 oz extra-firm tofu (crumbled)

1 tablespoon water (optional, if mixture looks too dry)

1/2 cup chopped kale

lemon juice (of 1 lemon)

cilantro (to garnish)

nutritional yeast (to sprinkle, optional)

Directions

Crumble tofu with your hands and set it aside.

Heat oil in a pan on medium heat. Once the oil is hot, add the onion, garlic and green onion to it. Saute for 2 minutes.

Then add the chopped tomato and saute for 2 more minutes.

Add in the chopped pepper and cook for 1 minute.

Now add the spices - turmeric, red chili powder, cumin and smoked paprika. Also add in the salt and mix until well combined.

Add in the crumbled tofu to the pan. Use a potato masher to stir so that tofu combines well with all the veggies and seasonings.

Add 1 tablespoon water if mixture looks little dry. Add chopped kale and stir for 1 minute.

Turn off the heat and cover the pan with a lid and let it be like that for 2 minutes.

Remove the lid and stir in fresh lemon juice.

Garnish tofu scramble with cilantro and serve. You may also sprinkle nutritional yeast on top before serving!

Nutrition

• Calories: 155 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 959 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 10 g