Southwest tofu scramble
155 cals, 12p, 7c, 8f (per meal)
1 tsp (5mL)
1/4 small (18g)
4 dash (2g)
4 dash (1g)
2 dash (1g)
1/2 lbs (227g)
1/2 medium (approx 2-3/4" long, 2-1/2 dia.) (60g)
2 cup, chopped (80g)
4 dash (3g)
1
Wrap the tofu in a clean towel and place something heavy on top (like a skillet) for 15 minutes.
2
While tofu drains, add all of the dried spices to a bowl and add just enough water to make a pourable sauce. Set aside.
3
Place a medium skillet over medium heat and add olive oil, onion and pepper. Cook until veggies have softened, about 5 minutes.
4
Add kale and cover for about 2 minutes to steam.
5
Meanwhile, unwrap the tofu and use a fork to break it down into bite-sized pieces.
6
Move the veggies to one side of the pan and add the tofu to the other side. Cook for about 2 minutes and then add the sauce, pouring mostly over the tofu, but a little over the veggies. As soon as the sauce is poured, stir the 2 sides of the pan together and cook for another 5-7 minutes until the tofu is lightly browned.
7
Serve.