Southwest Tofu Scramble
Ingredients
Yield: 4 servings
16 ounces extra-firm tofu, drained
1 red bell pepper, thinly sliced
½ cup thinly sliced red onion
4 cups chopped kale
½ cup salsa
Sauce:
2 tablespoons water
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon turmeric
¼ teaspoon kosher salt
Nutrition information
Serving size: 1 cup
Calories: 171
Total Fat: 6.7 g
Saturated Fat: 0.8 g
Monounsaturated Fat: 1.6 g
Polyunsaturated Fat: 3.9 g
Protein: 15 g
Carbohydrate: 13 g
Sugars: 3.7 g
Dietary Fiber: 5 g
Sodium: 158 mg
Source: Minimalist Baker
Instructions
1. In a large skillet over medium heat, add crumbled tofu. Cook until most of the water has evaporated.
2. In a small bowl, stir together the sauce ingredients. Pour mixture over the tofu.
3. Add the bell pepper and onion to the skillet, and sauté until the vegetables are tender.
4. Add the kale to the skillet, stir to combine. Top with salsa and serve.