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

1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. 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.
3. 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.
4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
6. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
7. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.