tofu scramble

our fastest homemade meal!

Serves 2-3 | 10-20 min

 

Ingredients

  • 1 container (14oz) - silken or firm tofu

  • 1/2 cup - nondairy milk

  • 2 cups - chopped kale

  • 1 cup - chopped tomatoes

  • 1/3 cup - frozen peas (optional)

  • 1 Tbsp - high heat oil (not olive oil)

  • 1 Tbsp - garlic powder

  • 1 Tbsp - curry powder

  • 1 tsp - salt

  • 1 tsp - coriander

  • 1 tsp - paprika

  • 1 tsp - basil

Equipment needed:

  • Cutting board + knife

  • Large frying pan OR cast iron skillet

Directions

  1. Drain tofu and cut into 1/2”-1” cubes, then smush using side of knife (likely not necessary for silken tofu), set aside

  2. Wash and chop kale (remove stems) and tomatoes, and set aside

  3. In the large frying pan or cast iron skillet, start heating the oil over medium heat, and add in the garlic powder and curry powder. Let simmer for 1-2 min.

  4. Add in the tofu, non-dairy milk, and remaining spices + salt, stir continuously and cook for another 2-3 minutes.

  5. Add in the tomatoes, kale, and peas (optional)

  6. Continue to let everything simmer for another 5 minutes until the juices start to show, then enjoy with some toast, in a breakfast burrito, or any way you’d eat eggs!!!