Tofu Scramble

Who says you can't enjoy a lovely scramble in the morning? Tofu is an extremely easy ingredient to use in the kitchen and this egg-free dish might be better than ever!

16 oz Tofu (Extra Firm)
1 Bell Pepper
1/2 Red Onion
2C Kale

Spice Mixture:
1t Tumeric
1t Chili Powder
1t Garlic Powder
Pinch of Salt and Pepper to Taste

4T water


Drain the tofu out of the packaging. Then, place the tofu between two towels and set a heavy object (like a cast-iron pot) on top. Allow the tofu to drain for at least 30 minutes. Meanwhile, cut the onion into small pieces. Cut the the bell pepper into long strips. Then, cut the kale into bite-sized pieces. On the stove, saute the onion and the bell pepper for about 5 minutes. Once the tofu is done drying, add the tofu to the stove on medium heat. You can break it down to any size that you want. Allow the tofu to get a light golden brown. Add in your spice mixture and add in the kale. Serve immediately. You can add any topping you would like: avocado, cilantro, salsa, tomatoes, vegan cheese.

For the potato wedges, cut up your favorite potato in bite size pieces. Place them into a large bowl. Add a few rosemary sprigs and a pinch of pepper and salt. Mix well and spread them out on a baking sheet. Place in the oven at 425 degrees for at least 30 minutes, or golden brown. You will want to toss them them at the half-way mark.


Prep time: 15 minutes (except tofu drying process)
Serves about three people