Tofu Scramble

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Servings: 4 Prep: 30 min Pescetarian Vegan Vegetarian Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the garnish: 4 teaspoons fresh chives 2 avocados For the scramble: 16 ounces super firm tofu 2 tablespoons nutritional yeast ½ teaspoon granulated garlic ½ teaspoon ground turmeric 4 tablespoons water ½ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste 4 tablespoons almond milk For the tomatoes: 2 teaspoons extra virgin olive oil 1 cup cherry tomatoes For the kale: 8 ounces baby kale water, as needed ¼ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste

Instructions

1. For the garnish: Chop chives. Peel, pit, and slice avocados. Set aside.

2. For the scramble: Crumble the tofu with a fork and add it to a pot.

3. Place the pot over a low heat and add the nutritional yeast, spices, and water, and season with salt and pepper.

4. Stir everything together and simmer until the water has evaporated.

5. Add in the milk and stir to combine, before taking off the heat and transferring onto serving plates. Set aside.

6. For the tomatoes: In the same pot, heat olive oil over medium heat and add cherry tomatoes. Cook for about 4-5 minutes and divide equally between the plates.

7. For the kale: Add kale to the pot along with a splash of water and season with salt and pepper.

8. Cook kale until wilted, approximately 3-4 minutes, then divide onto the plates.

9. Top each plate with chopped chives, add a side of avocado, and serve immediately.