Introduce your family to the versatility of tofu in this scrumptious vegan breakfast scramble. The tender-crisp bell peppers and peppery kale give the dish full depth of flavor that they will enjoy. It is a simple meat-free recipe that packs a punch of southwestern flavor. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Southwestern Tofu Skillet Scramble Southwestern Tofu Skillet Scramble Recipe | PT30M Serves 4 Ingredients: 1 Pound Extra-Firm Tofu 3 Tablespoons Extra-Virgin Olive Oil 1 Small Red Onion 1 Cup Button Mushrooms 1 Medium Red Bell Pepper 0.5 Teaspoon Sea Salt & Freshly Ground Black Pepper 4 Cups Fresh Kale 1 Teaspoon Sea Salt 1 Teaspoon Garlic Powder 1 Teaspoon Ground Cumin 0.5 Teaspoon Chili Powder 0.25 Cup Water 0.5 Teaspoon Tumeric In a clean kitchen towel, wrap tofu and place on work surface. Top with a cast-iron skillet for 15 minutes to drain. Meanwhile, in a small bowl, mix all sauce ingredients together until combined and set aside. In a large skillet over medium-high heat, heat oil and add onion, mushrooms, and peppers. Season with salt & pepper and saute for 5 minutes or until softened. Stir in kale, cover, and steam for 2 minutes or until kale is wilted. Unwrap tofu and crumble it with a fork. Use a spatula to move veggies to one side of the pan and saute tofu for 2 minutes. Drizzle sauce over tofu and veggies and stir to coat well. Saute for 8 minutes or until the tofu is lightly browned.

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