Quick Tofu and Greens Scramble

🧂 Ingredients

• 1 tsp olive oil
• 16 ounces extra firm tofu

  freeze then thaw before cooking for texture
• 1 tomato

  diced
• 1 garlic clove

  minced
• 2 CUPS Broccoli florets
• 1 bunch Kale

  washed and chopped small. I use the stems but you may remove if you like.
• 1 tbsp "Your So Vain" Seasoning

  or 1 teaspoon smoked paprika, ½ tsp turmeric, ½ tsp garlic powder
• ½ tsp salt
• ¼ cup water
• 1 avocado

  sliced for serving
• 1 pinch crushed red pepper

  optional garnish for a little heat

Instructions

• 1 Make sure to squeeze the excess water from the previously frozen tofu. You may
  actually squeeze it with your hands very easily as it is like a sponge after
  freezing. Once excess water is removed, crumble the tofu into small peices.
• 2 On medium heat, warm the pan with oil breifly before adding tofu to the pan. To
  get a nice sear on the tofu I recommend not stirring or moving it for 3 minutes.
• 3 After the first stir, make a small space in the pan by moving the tofu aside to
  add the garlic. Cook for 2-3 minutes without stirring until it is fragrant.
  Resist the urge to stir continually. Tofu has a much better texture when it is
  allowed to sear properly and it will only sear by having prolonged contact with
  a hot surface.
• 4 Now add the seasonings and tomatoes and cook for 3 minutes.
• 5 add broccoli, stir into cooking scramble, then add the kale, the water and cover
  the pan. Set the timer for 4 minutes. Do not open the pan for 4 minutes. Whhen
  the timer goes off, uncover the scramble and stir it. I like my kale to have
  some textural integrity so for me this is a good ready point. If you like your
  kale softer, simply stir and cook covered for an additional 2-3 minutes.
• 6 Serve with sliced avocado and chili flakes for some heat.

Nutrition Info