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Tofu Scramble with Kale
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Source: https://recipheon.com/en/recipes/breakfast/tofu-scramble-with-kale
About this recipe
This tofu scramble with kale is a plant-based skillet breakfast with a greener, more vegetable-forward character. A brief sauté softens the kale while leaving it pleasantly textured, and garlic gives the dish a bolder aroma. Tofu forms a satisfying base that readily absorbs the other flavors, while turmeric adds warm color. Tear the kale into smaller pieces and sauté it with the garlic before adding the tofu so it does not remain tough or taste raw. Serve immediately with bread or a tortilla while everything is still hot.
Ingredients
180 g plain tofu
2 handfuls kale
1 garlic clove
1 teaspoon turmeric
2 slices bread or 1 tortilla
1 teaspoon olive oil
Steps
Drain and crumble the tofu. Wash the kale, remove the tough stalks and thick ribs, dry the leaves and tear into small pieces. Peel and finely chop the garlic.
Heat the olive oil in a frying pan over medium-low heat. Add the garlic and stir for 20–30 seconds, just until fragrant, without browning. Add the kale and toss to coat the leaves with oil.
Add the tofu and turmeric, then cook for a few more minutes, stirring. The kale should soften and the tofu should heat evenly while retaining moist pieces.
Serve immediately with bread or a tortilla, while the leaves are tender but still have some texture.
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