Eggless Scramble with Greens
A simple recipe when you want savory breakfast without the eggs . Use it as a starting point, then mix it up with your favorite spices and veggies! Serve with potatoes, toast, and plant-based breakfast meat for a plant-rich take on a classic plate. (Photo source: Alec Tilly)
| Yield: 3 servings | Time: 20 minutes |
Ingredients
2 tablespoons olive oil
1/2 large onion
1 block tofu, water packed
1 bunch kale
1 teaspoon turmeric
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons nutritional yeast
1 tablespoon soy sauce (optional)
1 teaspoon black salt (optional) or additional sea salt to taste
Preparation
On one cutting board, chop the onion.
Cut open the package of tofu and drain. Dry off the tofu with a clean kitchen towel, and place it on another cutting board. Use a fork to mash the tofu into small curds, like scrambled eggs.
Heat the oil in a skillet over medium heat. Once hot, add the onions and stir.
Strip the kale leaves off the tough stems. Finely slice the kale leaves, discarding the kale stems or saving them for another use.
After the onions are translucent, about 5 minutes, add the tofu. Mix to combine and then add all of the spices. If your tofu is especially dry, you may want to mix the spices with a tablespoon of water to create a paste, and then add the paste to the pan..
After cooking for a few minutes, add the chopped kale and cover. Once the kale has wilted, stir to combine. Serve hot.
Zero-waste tips
Leftovers will keep well in the refrigerator for a few days. Reheat in the microwave, or in a pan with additional oil.
Rather than discarding the kale stems, try out some of these innovative ways to use them.