Tofu scramble with kale and bell pepper
Servings: 2
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Ingredients
- 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
Instructions
- 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.
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