“The mind is like tofu. It tastes like whatever you marinate it in.” – Sylvia Boorstein
I’m neither a fan nor a hater of tofu. Since tofu doesn’t have any particular taste, they blend into any dish with ease. Many of my friends frown upon the mere mention of tofu and my answer to them is that they are yet to figure out how to make it taste good. As you may know, tofu is a good source of protein which is hard to find for vegetarians like me. I’m not trying to throw a sales pitch here, but if you can eat a healthy, satisfying meal without compromising the taste then why not enjoy them with a big smile. Hey, I’m all for kick starting my day with a big filling breakfast.
I love to shop at Trader Joes and often grab new ingredients to try and test in my recipes. I’ve grown fond of kale and I pick a bag of them whenever I stop at TJ. Now adding this super food to tofu scramble is a pure genius and I thank Dana for this wonderful recipe.
Surprisingly my kids relished this dish. Phew! if only making them eat other vegetables is as easy as making them eat this scramble. Enjoy!!!
- Extra Firm Tofu -- 8 ounces (I used sprouted organic tofu)
- Red Onion -- 1/4 (thinly sliced)
- Red Pepper -- 1/2 (thinly sliced)
- Kale -- 1 cup (loosely chopped)
- Cumin Powder --1/2 tsp
- Garlic Powder -- 1/2 tsp
- Chilli Powder -- 1/4 tsp (add more if you like it spicy)
- Turmeric Powder -- 1/4 tsp (optional)
- Salt -- 1/2 tsp (or to taste)
- Hot Sauce -- as needed (optional)
- Olive oil -- 1 Tbsp
- Drain and wash tofu, pat dry them in a clean paper towel. Wrap the tofu on another clean towel and place a heavy object on top of them. Leave it aside for the tofu to drain out the water.
- In a small bowl add cumin powder, chilli powder, garlic powder, turmeric power, and salt. Add as much water as needed to make the sauce in pourable consistency.
- Heat oil in a large skillet, add onions. Sprinkle salt and saute till the onions turn translucent. Add red bell pepper, and kale. Saute the veggies for a minute. Season with more salt and pepper. Let them cook until just done(crisp but not raw), about 5 minute.
- While the vegetables are cooking, unwrap the tofu in a bowl. Using the back of a fork crumble them into small pieces.
- In the skillet, set some space for tofu by moving the vegetables to one side. Saute tofu for about 2 minutes. Pour the prepared sauce over tofu and vegetables and quickly stir them so they are evenly mixed with all the ingredients. Cook for additional 5 to 7 minutes until the tofu turns slightly brown.
- Serve immediately. I served them with fruit and some hot sauce. They can also be enjoyed with toast or as a filling inside a whole wheat tortilla/roti. Enjoy!!!
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.