2cupskalelightly packed, washed and torn with stems removed
250grfirm tofu
½cupcooking creamplant-based (I used oat cream)
1tbspnutritional yeast
¼tspyellow curry powder
pinchof kala namak
garlic salt to tasteor garlic powder
salt and black pepper to taste
Instructions
1. Bring the sauté pan to medium-high heat and add oil and diced bell pepper. Sauté until bell pepper starts to soften.
2. Add in the kale and sauté until softened.
3. Drain excess water from your tofu. 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.
4. Season with salt, garlic salt and black pepper to taste.
5. Taste the scramble and add any extra salt or/and kala namak to taste.
6. Serve with some bread or/and vegan bacon and enjoy your vegan tofu scramble!