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tofu scramble recipe

Tofu scramble with kale and bell pepper

Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Main Course
Servings 2


  • 1 tbsp sunflower oil
  • 1 green bell pepper, diced
  • 2 cups (4,8 dl) kale, lightly packed, washed and torn with stems removed
  • 250 gr (8,8 oz) firm tofu
  • ½ cup (1,2 dl) cooking cream, plant-based (I used oat cream)
  • 1 tbsp nutritional yeast
  • ¼ tsp yellow curry powder
  • pinch of kala namak
  • garlic salt to taste
  • salt and black pepper to taste


  • Bring the sauté pan to medium-high heat and add oil and diced bell pepper. Sauté until bell pepper starts to soften.
  • Add in the kale and sauté until softened.
  • Use your hands to break up the block of tofu over a pan. Add cooking cream, nutritional yeast, curry, a pinch of kala namak salt, and mix well. Allow tofu to cook down for 8-10 minutes, stirring occasionally.
  • Season with garlic salt and black pepper to taste.
  • Taste the scramble and add any extra salt or/and kala namak to taste.
  • Serve as desired.
Keyword tofu scramble