Tofu Scramble with Kale and Avocado

Ingredients

For the tofu scramble

• 2 tablespoons olive oil
• ¼ onion, finely chopped
• 2 cloves garlic, chopped
• 4 kale leaves, stems (stalks) removed

For the tofu marinade

• 2–3 tablespoons almond milk
• 2 tablespoons nutritional yeast flakes
• 1 tablespoons tamari
• 1 tablespoon mustard
• ½ teaspoon ground turmeric
• ¼ teaspoon red pepper (chilli) flakes
• a pinch of salt
• 1 cup (9 oz/250 g) tofu

To garnish

• ½ avocado, sliced
• sprouts of your choice (optional)

Method

Start by marinating the tofu. Stir the almond milk, nutritional yeast flakes, tamari, mustard, turmeric, red pepper (chilli) flakes, and salt together in a bowl.

Before adding the tofu, squeeze out all the liquid. A good way to do this is to wrap the tofu in a clean dishcloth and squeeze it gently so the water comes out through the cloth. Be gentle so the tofu doesn’t become a paste. You may need to use 2 cloths because a lot of liquid is likely to come out.

When all of the water has been squeezed out, crumble the tofu into a bowl with all the remaining marinade ingredients, and mix to combine.

Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, or until golden brown.

Add the kale leaves, stir for 1 minute, then add the tofu and cook for another 4–5 minutes. Serve in a bowl and garnish with sliced avocado and sprouts, if using.