Southwest Tofu Scramble

Recipe Guide: Gluten Free, Vegan, Dairy Free, Flare Friendly if Adjusted How to Make Flare Friendly: Omit chilli powder if flaring, if sensitive to red pepper or onion, swap with squash or zuchini   SCRAMBLE 8 ounces extra-firm tofu 1-2 Tbsp olive oil 1/4 red onion (thinly sliced, omit if sensitive to spice) 1/2 red pepper (thinly sliced, omit if sensitive to spice) 2 cups kale (loosely chopped) SAUCE 1/2 tsp sea salt (reduce amount for less salty sauce) 1/2 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp chilli powder (omit if sensitive to spice) Water (to thin) 1/4 tsp turmeric (optional) Instructions 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, […]