Preparation time 10 min
Cooking time 20 min
This recipe keeps for 2 days
Ingredients (2 servings)
Sauce
- 2 tbsp Nutritional yeast
- 1/2 tsp Turmeric, ground
- 1/2 tsp Paprika
- 1 tsp Yellow mustard (dijon)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Salt
- 1/3 cup Oat milk (any plant based milk)
To serve
Tofu
- 1 block Tofu
Veggies
- 1/2 tbsp Grapeseed oil (any vegetable oil)
- 1/2 medium Red bell pepper (thinly sliced)
- 1/2 medium Red onion (thinly sliced)
- 1/2 tsp Salt
- 70 g Kale, raw (coarsely chopped)
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Instructions
-
Prepare the tofu
To get rid of the excess moisture, press the tofu using a heavy object or tofu press, for around 15 to 30 minutes, depends on how much time you have at hand. -
Prepare the sauce
Mix together the nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, onion powder, salt and plant based milk. Set aside. -
Sauté the vegetables
While tofu is draining, prepare the vegetables. Warm a large skillet over medium heat. Once hot, add the cooking oil, onion and red bell pepper. Season with salt and sauté for 5 minutes. -
Steam Kale
To the same skillet, add the chopped kale, cover and steam for 2 minutes. -
Scramble Tofu
Mash the tofu using a fork. Move the vegetables to one side of the skillet. Add the tofu to the empty side of the same skillet. Sauté for two minutes, then pour the sauce over the tofu. Stir to combine and sauté for another 5 minutes. - Mix everything from the skillet together, the veggies and scramble tofu. Divide between serving bowls and enjoy with your favourite whole grain bread.
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Nutrition
One serving contains 310 calories, 29 grams of protein, 16 grams of fat, and 18 grams of carbohydrates.
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