Tofu Scramble

Today I’m sharing the recipe for my tofu scramble! Yet another week in self-isolation has passed, which means my recipe list is growing longer and longer. Check out some of my other recipes here and here. Soon, my food section will be as full as my travel section! While the COVID-19 social distancing is a huge challenge, I am trying to look at it in a positive way. For starters, I have been able to discover so many new recipes and share them all here!

To all my vegetarians out there, this tofu scramble is my new favorite source of meatless protein. It’s so good that even people who eat meat might enjoy this recipe. Stirred and cooked with the right spices and veggies, tofu skeptics might be convinced. This tofu scramble is relatively simple, and can be thrown into wraps, salads, or eaten plain. Stay on the lookout for a grain-bowl recipe, coming soon, that incorporates this recipe.

Ingredients:

1 block of extra firm tofu

1 small yellow onion

1 cup of kale

1/2 cup of grape tomatoes

1 Tbs Paprika

Salt and Pepper to taste

1/2 Tbs Cumin

1 Tbs Chili powder

1 Tbs Olive oil

Step one: Heat olive oil in a pan over medium heat for a couple minutes. While heating, cut tomatoes into halves, then put aside. Once the pan is heated, add onions and let soften for about 3 min, stirring occasionally.

Step two: Squeeze excess water from tofu over the sink and then crumble the block into the pan. You can also grind further with the back of a spoon.

Step three: Allow tofu to cook for about five minutes, stirring regularly. Once there is less moisture and the tofu has begun to dry slightly, add tomatoes and kale. Cook until kale has softened.

Step four: Lower heat and stir in all the spices.

Step five: Remove from heat and serve in a salad or wrap!