TOFU SCRAMBLE

This is a multi-purpose meal which can be served for breakfast, lunch or dinner. It’s best served warm and fresh at home, but can also be enjoyed cold on the go. Since the recipe yields multiple servings, it can be used for weekly meal prep if desired.

Vegan, leftover friendly

Level of difficulty (1-5): 2

Contains soy allergens

Makes 3-4 servings

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

INGREDIENTS

• 8 ounces extra firm tofu

• 1 red bell pepper (chopped)

• 1 bunch of kale (chopped into 1 inch slices)

• 1 ⁄ 2 yellow onion

• 1 - 2 tablespoons of olive oil

• 1 - 1 ⁄ 2 tablespoons of a sauce of your choice (i.e. buffalo, teriyaki)

INSTRUCTIONS

• Drain water from tofu and roll in absorbent paper towel with something heavy on top (i.e. saucepan, cookbooks). Drain dry for 15 minutes

• While tofu dries, remove the tough stems from the kale and chop into 1 inch pieces. Rinse kale under cool water in a colander, set aside to dry. Pat dry with paper towel if necessary.

• Heat 1-2 teaspoons of olive oil in skillet over medium heat. Add pepper and onion with 1 pinch of salt and pepper to skillet and cook until soft (about 5 minutes).

• Mix kale thoroughly into skillet and add additional pinch of salt and pepper. Reduce to medium low heat, cover and steam for 2 minutes.

• Unwrap drained tofu, crumble into bite sized pieces

• Move veggies to one half of skillet and add tofu crumbles to the other half, sauté for 2 minutes then pour sauce over the tofu and veggies (pouring most of sauce onto tofu). Stir tofu into scramble and cook for 5-7 minutes on medium-low heat until tofu is slightly browned.

• Serve immediately with or without sourdough toast.