Ingredients

Scramble

• 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)

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 chili powder

• Water (to thin)

• 1/4 tsp turmeric (optional)

For Serving (optional)

• Salsa

• Cilantro

• Hot Sauce

• Breakfast potatoes, toast, and/or fruit

Directions

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. Enjoy!