Oh. My. Gosh. I have been playing around with new ideas for tofu other than pan-frying it with a marinade. Don’t get me wrong. That way of eating tofu is delicious too! But my husband is not too crazy about tofu. It takes some getting used to. If you don’t know how to cook tofu properly, it can be difficult to stomach. The texture of tofu tends to throw people off. My husband isn’t too fond of the lack of flavor tofu has, as well as its texture. However, I am confident that if he tried this tofu scramble recipe, he would start to give tofu a chance! This recipe would be great with avocados! Mine weren’t ripe enough to add, but next time I definitely will!
– 1 block of firm or extra firm tofu
– 1 cup of chopped onion
– 3 cloves of garlic
– 1 cup of grape tomatoes cut into fourths
– 1/4 cup of nutritional yeast
– 1/4 tsp of paprika
– 1/4 tsp of cumin
– 1/4 tsp of chili powder or garlic sriracha (i love garlic sriracha)
– salt and pepper to taste
1. Press tofu between 2 plates to remove any excess water. I like to place something “heavy” on top of the tofu to help the process speed up.
2. Dice the onion and saute for about 7-8 minutes. Mince the garlic and saute for about 30 seconds.
3. Crumble the tofu and place in the skillet. Add the diced grape tomatoes. Stir occasionally.
4. In a small bowl, mix the cumin, paprika, and garlic sriracha (or chili powder) with 2 tbsp of water. Mix in with the tofu scramble. Stir. Cook for about 7 minutes.
5. Add the kale and cook for about 3 minutes. Salt and pepper to taste. Enjoy! 🙂