Ingredients for Scrambled Vegetable Tofu Recipe
- 220 g extra firm tofu
- 1-2 tablespoons of olive oil and coconut oil
- Quarter red onion (thinly sliced)
- Half a capia pepper (thinly sliced)
- 2 cups kale (loosely chopped)
- 1 tablespoon of nutritional yeast (optional)
- Half a teaspoon of salt or more
- Quarter teaspoon of turmeric
- Half a teaspoon of garlic powder
- Half a teaspoon of ground cumin
How to Make Scrambled Vegetable Tofu
- Prepare the sauce by mixing the dry spices in a small bowl and adding some water.
- Chop the onion and pepper finely, and the cabbage a little more casually. Heat a large skillet over medium heat.
- Olive oil first; then add onion, capia pepper, a pinch of salt and black pepper and mix.
- After stirring for about 5 minutes until the vegetables are soft, add the cabbage and cook for another 3-4 minutes.
- Crush the tofu into small pieces with a fork or with your hands.
- Gather the vegetables on one side of the pan and add 1 teaspoon of oil and tofu to the empty part. Saute for 2 minutes.
- Pour the prepared sauce into the pan so that the majority of the sauce is on the tofu.
- Bake for another 5-7 minutes, until the tofu is lightly browned.
- Serve your scrambled tofu and vegetables either with toast and avocado, or with greens and cold cuts of tomatoes, cucumbers and black olives.
