This Classic Kale-Mushroom Tofu Scramble has become a staple on Sunday mornings in our house. After the busy, often hectic, work week we highly recommend sitting down to a big hot plate of this scramble. It fills the belly with yummy protein and all the nutrient packed goodness of kale.
1 block tofu, extra firm (we use non-GMO and organic), drained and crumbled into smaller pieces
2 large kale leaves, chopped finely
3 medium cremini mushrooms, thinly sliced and halved
1/2 a medium yellow or red onion, diced finely
1 small green bell pepper, diced finely
1 Tbsp. Bragg’s liquid amino acids or soy sauce
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. nutritional yeast
1/2 tsp. turmeric
1-2 Tbsp. grapeseed oil (or other oil you prefer)
salt & pepper to taste
Method of Prep:
In a large skillet or wok heat oil on Med/High heat.
Add in onions and green pepper, saute until starting to soften and brown slightly, stirring frequently.
Add in mushrooms, stirring frequently until mushrooms begin to reduce and brown.
Next add in all seasonings and Bragg’s, stirring until mixed well.
Add in tofu pieces, stirring and heating for about 4 mins.
Lastly add the kale, reducing the heat to Med/Low heating for about 4 mins.
Serve hot, salt/pepper to taste, enjoy!