Easy Tofu Scramble

Let's face it, it's not a vegan food blog without at least one attempt at a tofu scramble. I'll be the first to admit that this thing doesn't look all that palatable, but I promise it was delicious and very satisfying. OG Insta recipe!

This particular time, I served it up with some toasted homemade sandwich bread (recipe coming soonish) and homemade sweet orange jam (recipe probably never coming because it was agonizing to make), with a side of coconut yogurt and granola. Hell yes, breakfast for dinner.

Ingredients

• 2 - 3 kale leaves, torn into bite-sized pieces and gently massaged

• 1 block extra-firm tofu (pressed to remove moisture)

• Generous drizzle of olive oil

• 2 cloves garlic, minced 

• 2 tablespoons nutritional yeast

• 1/4 teaspoon ground cumin

• 1/4 teaspoon turmeric

• salt to taste

• pepper to taste

Instructions

1. In a medium-sized pan, warm the olive oil over medium heat. Add in the kale and saute until slightly wilted, adding salt and pepper to taste during the process. Add the garlic and let it warm for about 20 seconds.

2. Break the tofu into medium-sized chunks, adding them to the pan as you go. Cook it, stirring occasionally until the tofu begins to brown - this took me about 20 minutes. During this process, you can break up the larger chunks of tofu into whatever size will work for your intended purpose.

3. When the tofu is beginning to brown, add the nutritional yeast, cumin, and turmeric. Stir, and cook a bit longer until all the spices are incorporated. Salt and pepper to taste just before turning off the heat and serving.

If you want a bit more savory flavor, you can also add in a little bit of tamari (not too much, or the dish will be extra salty). Serve as in this photo with toast, fruit, yogurt, or whatever you desire. I had a lot of leftover tofu, so I used the leftovers to make a breakfast burrito the next morning with some vegan cheese, homemade salsa, and kale.