Simple Tofu Scramble

Ingredients

• Tofu

  Extra firm, prepared with nigari

  ½ block or 227g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 tbsp chopped or 20g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Kale

  Raw

  2 cup, chopped or 134g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Pat tofu dry and drain using a tofu press if available, or roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
2. Prepare sauce by mixing garlic powder, cumin, chili powder, and turmeric in a small bowl and adding a small amount of water at a time until a pourable sauce has been achieved. Set aside.
3. Warm a large skillet over medium heat. Add olive oil, onion, and red pepper. Season with salt and pepper to taste, and cook until softened, about 5 minutes.
4. Add kale, season with salt and pepper to taste, and cover to steam for 2 minutes.
5. Unwrap tofu and crumble into bite-sized pieces using a fork.
6. Move veggies to one side of the pan, add crumbled tofu, and sauté for 2 minutes. Add sauce, stirring immediately to evenly distribute. Cook for another 5-7 minutes until tofu is slightly browned.
7. Serve immediately.