Tofu Scramble with Kale and Avocado
Share the love
- Serves: 2-3
- Preparation: 20
- Cooking: 10
- Ready: 30
This bright scrumptious scramble can serve as a nutritional breakfast or light snack on toast.
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
- ½ avocado, sliced
- sprouts of your choice (optional)
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.
Recipe courtesy of Phaidon
Taken from Raw by Solla Eiríksdóttir, published by Phaidon