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Once you take on a.
vegan omelet. head on, it seems the only sensible thing to do is master the art of the tofu scramble. Not to sound cocky or whatnot, however I believe I may have done it. Let’s do this!
As you may know, I kinda have a thing for tofu. Because determining how to. make it taste great I have actually been stir frying it, consuming it in. salads putting it in. Vietnamese Spring Rolls and baking it to. crispy peanut excellence . I can’t get enough of the things.
Just recently, I have actually been caring tofu for
breakfast. It makes such a healthy, rewarding meal to have very first thing in the morning as 8 ounces has almost 20 grams of protein!
Tofu scrambles utilized to frighten me. How do I prepare it? Is there sauce involved?
Not so with this tofu scramble. It’s as simple as they come.
10 active ingredients.
& & NO expensive methods.
Seasoning tofu scrambles was always a little difficult to me. After taking a suggestion from Beth at. Eat Within Your Means I recognized how was extremely basic it was.
Just blend the dry seasonings of your choice with a little water and huzzah! You have a basic, pourable sauce– a yummy, zingy, hot sauce, no less.
You people are going to LOVE this scramble. It’s.
Loaded with veggies
Loaded with protein
& & Seriously simple.
This is the ideal breakfast or brunch
even if you only have 20 minutes to invest in food in the early morning. Just press your tofu the night prior to so it’s prepared to contribute to your veggies and sauce! It doesn’t get a lot easier than that.
Prep Time 10 minutes.
Cook Time 20 minutes.
Total Time 30 minutes.
Cuisine. Gluten-Free, Vegan.
Freezer Friendly, 1 month.
Does it keep? 2-3 Days.
8 ounces extra-firm tofu.
1-2 Tbsp. olive oil.
1/4 red onion. ( thinly sliced).
1/2 red pepper. ( thinly sliced).
2 cups kale. ( loosely chopped).
1/2. tsp. sea salt. ( reduce amount for less salty sauce).
1/2. tsp. garlic powder.
1/2 tsp. ground cumin.
1/4 tsp. chili powder.
Water. ( to thin).
1/4 tsp. turmeric. ( optional).
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 pipes, prepare sauce by adding dry spices to a small bowl and including adequate water to make a pourable sauce. Reserve.
As soon as hot, include olive oil and the onion and red pepper. Cook until softened– about 5 minutes.
Include kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to fall apart into bite-sized pieces.
Sauted for 2 minutes, then add sauce, putting it mainly over the tofu and a little over the veggies. Cook for another 5-7 minutes till tofu is slightly browned.
Serve instantly with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Freeze for up to 1 month and reheat on the stovetop or in the microwave.
* Nutrition info is a rough estimate determined with the lesser amount of olive oil and without optional active ingredients
* Inspired by/adapted from. Consume Within Your Method.
* Southwest inspiration comes from. chili powder. .
Serving 1. servings. Calories 212. Carbohydrates 7.1. g. Protein 16.4. g. Fat 15.1. g. Hydrogenated fat 2.4. g. Polyunsaturated Fat 4.8. g. Monounsaturated Fat 7. g. Trans Fat 0 g. Cholesterol 0 mg. Salt 600. mg. Potassium 376. mg. Fiber 2.1. g. Sugar 3.3. g. Vitamin A 2550. IU. Vitamin C 80. mg. Calcium 460. mg. Iron 4. mg.