Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
3
Low
Nutrition per serving
Calories248.4 kcal (12%)
Total Fat15.8 g (23%)
Carbs10.5 g (4%)
Sugars4.7 g (5%)
Protein17.1 g (34%)
Sodium881.8 mg (44%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
for the tofu and veggies
16 ozfirm tofu
crumbled
2 tablespoonoil
1 cupred pepper
diced
0.5red onion
diced
2 cupslacinato kale
chopped, loosely packed
salt
to taste
pepper
to taste
for the tofu seasoning
2 tablespoonsoy sauce
use tamari, to keep gluten-free
2 tablespoonwater
1 tablespoonlime juice
about 1/2 lime juiced
1 tablespoonnutritional yeast
1 teaspooncumin
½ teaspoonsmoked paprika
½ teaspoonturmeric
½ teaspoongarlic powder
optional toppings
Instructions
Step 1
First, prep and chop the vegetables and whisk all the seasoning ingredients together in one bowl. Set aside.
Step 2
Add 1 tablespoon of oil to a pan. Once hot, add in the chopped red onions and peppers and cook 3-5 minutes. Then, add in the chopped kale and cook another 2-3 minutes until the kale has started to wilt. Season with salt & pepper to your liking, then add the vegetables to a small bowl and set aside for later.
Step 3
Next, add the remaining 1 tablespoon of oil to the pan. Add in the tofu, either crumbling with your hands or with a spatula until it resembles the texture of scrambled eggs. Cook 2-3 minutes then pour on the seasoning sauce and mix together until the tofu is completely coated. Add the cooked veggies to the pan and cook another 1 minute, stirring until everything is warm and coated in sauce.
Step 4
Turn off the heat and then add additional salt, pepper, or sriracha to to the scramble to match your preferences. Then, serve and top with optional toppings like avocado, cherry tomatoes, cilantro, or serve with a side of toast. Enjoy!
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