Tofu scramble with kale & avocado (vegan)
This hearty scramble is loaded with kale, bell pepper, and onions. Serve it with toast or breakfast potatoes for a filling weekend brunch.
Servings: 4 people
Calories: 204kcal
Ingredients
- 2 teaspoons avocado oil or other neutral flavored oil + more if needed
- 16 ounces super firm tofu vacuum-packed*
- ½ cup chopped onion chopped medium
- ½ cup chopped bell pepper red, orange, or yellow
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- ½ teaspoon granulated onion
- ½ teaspoon paprika
- Pinch of salt
- 2 to 3 leaves kale removed from ribs, chopped (About 2 big handfuls)
- 2 Tablespoons water
- 3 Tablespoons nutritional yeast flakes
- ½ teaspoon kala namak black salt**
- 1 avocado pitted & sliced
Instructions
- Add oil to a large non-stick skillet, and bring to medium heat.
- Blot the tofu block dry with a clean kitchen towel. Then use your hands to crumble it into the skillet. (I like crumbling it in larger chunks, but a smaller crumble is fine too.) Scatter it evenly across the skillet. Then don't move it for about four minutes, so that it can get nice & brown.
- Use a spatula to flip the tofu, and let it sit for about 3 more minutes, so that it can brown more.
- Move the browned tofu to one side of the skillet. Put onion and bell pepper onto the empty spot. (If the skillet looks very dry, you can add ½ teaspoon more of oil, if needed.) Saute for a couple minutes. Then add garlic.
- Incorporate the vegetables with the tofu, and saute for a minute or two more, until the onions are fragrant and softened.
- Add cumin, ancho chili powder, granulated onion, paprika, and a pinch of salt. Combine with a spatula, moving the tofu around the pan to distribute the spices evenly.
- Add kale and water. The water helps to incorporate the spices and wilt the kale as it comes into contact with the heat of the pan.
- Once the kale has wilted, add nutritional yeast flakes and kala namak on the scramble. Stir to combine. Continue cooking until the the nutritional yeast is evenly incorporated.
- Transfer the tofu scramble evenly onto four plates. Top each portion of scramble with sliced avocado.
Notes
*I prefer vacuum packed tofu, because no pressing is required. However, you can use water-packed tofu. Just be sure to drain it from the package before cooking.
**Kala namak (also called black salt) gives the dish an eggy, sulfurous flavor. If you don't have black salt, regular table salt can be used instead.
Storage & reheating instructions
Store leftovers in an airtight container in the refrigerator. It will keep for about 3 days.
Reheat in the microwave until warm.
Nutrition
Calories: 204kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 380mg | Potassium: 648mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 36mg | Calcium: 71mg | Iron: 3mg
