Tofu scramble recipe
Servings: 2
Calories: 439kcal
Vegan scramble with kale and bell pepper. Healthy, quick and easy vegan breakfast recipe.
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Ingredients
- 1 tbsp sunflower oil or olive oil
- 1 green bell pepper diced
- 2 cups kale lightly packed, washed and torn with stems removed
- 250 gr firm tofu
- ½ cup 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 or 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!
Nutrition
Calories: 439kcal | Carbohydrates: 17g | Protein: 19g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 544mg | Fiber: 6g | Sugar: 6g
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