Scrambled Tofu
Scrambled tofu is a delicious, kidney-friendly and plant-based alternative to scrambled eggs. Kale offers more texture, while tahini, mustard and smoked paprika create a balanced, savory flavor. The ease of making this delicious ‘scramble’ makes for a tasty way to start the day with a good dose of protein!
Makes
Serving size
Ingredients
19-ounces (539 grams) tofu, firm, drained
3 tablespoons nutritional yeast flakes
2 tablespoons Dijon mustard
2 tablespoons tahini paste
1 tablespoon smoked paprika powder
1 tablespoon turmeric powder
2 tablespoons water
2 tablespoons olive oil
1 small (54 grams) onion, chopped
3 ⅔ cups (100 grams) kale, raw, cleaned and chopped
1 small (70 grams) plum tomato, chopped
Instructions
- Crumble the drained tofu into a bowl.
- Combine nutritional yeast flakes, Dijon mustard, tahini, smoked paprika, turmeric and water in a small bowl. Whisk to mix well. Add to the crumbled tofu and mix again.
- Heat olive oil in a medium skillet over medium heat. Add onion and reduce heat to low and cook for 5 minutes.
- Add the kale and stir until the kale wilts, approximately 3 minutes.
- Add the tofu mixture to the skillet.
- Cook and stir for about 5 minutes until the tofu and kale are mixed and heated thoroughly.
- Divide into 5 portions. Serve on individual plates with a sprinkle of chopped tomato over each portion.
Cooking Tip
Nutritional yeast is a nutritious flaky powder that adds a great amount of B vitamins. It tastes cheesy and gives a great extra creamy taste to this recipe. It can be substituted with shredded cheese, but this will change the nutrition facts of the recipe and it will no longer be vegan.
Recipe Contributed by FamilyCook Productions
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