Tofu and Kale Scramble

I really am not kidding when I say that cooking nutritious meals should NOT be a chore. Once it becomes a chore, or something dreaded– well, you know what happens. We don’t do it.

That is why its so important to consider your time before you commit to any particular meal. If you have extra free-time, by all means push yourself by creating a meal that requires a bit more prep work. But if you find yourself in a pinch, remember: you can still be healthy and have a delicious meal prepped very quickly.

This week’s tofu scramble toast is a PERFECT example of that.

I start with a block of tofu (I honestly don’t even press the block- just squeeze and crumble!) then I add whatever veggies I have on hand. One of my favorites to add to this protein packed breakfast is anything green. This week kale was the star of the show, with an opening act of zuchini, and even avocado ofcourse.

But really, you don’t need to chop up a ton of veggies. The tofu scramble is a star on its own (though I must say kale really does compliment this dish wonderfully).

I love a meal like this because I use one giant pan and just throw everything in (except the toast of course because that goes in the toaster DUH).

This recipe is everything you NEED for breakfast, whether its a lazy Sunday morning or a rushed Monday morning , you will ALWAYS have time for this one.

This recipe is:

Protein-packed

Nostalgic (scrambled eggs, anyone?)

Hearty

Healthy

and you guessed it….. Delicious.

So what are you waiting for? Get to scramblin!

Recipe

• 1 block extra firm tofu
• 2 cups of kale
• 1 avocado
• 1/2 zuchini, diced
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp soy sauce
• vegan butter/margarine
• bread for toasting

Procedure

1. Squeeze any excess liquid out of the tofu block and crumble onto a skillet on medium heat (you can oil the pan if you want, but there is usually enough moisture left in the tofu that it won’t stick)
2. Add the turmeric, garlic powder, black pepper, and salt then mix around and cook for a few minutes
3. Add the zuchini to the pan and cook for about 5-7 minutes until the tofu is slightly golden and the zuchini is just about cooked
4. Remove from heat, then add the kale to the pan and cover. (this will steam the kale)
5. Once kale is steamed, add the soy sauce and mix everything around
6. Serve warm over (vegan) buttered toast, with fresh sliced avocado (opt) and top with more black pepper.

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