When I first went plant based, I really missed a hearty hot breakfast… especially on Saturday mornings! This recipe fixed that 🙂
8-oz firm tofu
2-tbsp avocado oil
1/2 onion finely sliced
1-red pepper finely sliced
1/2 clove of garlic minced
handful of kale loosely chopped
1/2 tsp cumin
1/4 tsp chilli powder
1/4 tsp turmeric
tamari to thin sauce
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough tamari to make a sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes,
Add sauce, pouring it mostly over the tofu and a little over the veggies, stirring immediately.
Cook for another 5-7 minutes until tofu is slightly browned.
I like to add more flavour with salsa, hot sauce, and/or fresh cilantro.