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Food & Recipes
Sometimes #ThreeIngredientThursday calls for a simple Southwest-inspired tofu scramble. It's our go to when we need a powerful breakfast or an easy dinner -- and who doesn't love breakfast for dinner?! INGREDIENTS
  • Organic Lacinato Kale (1 small bunch)
  • Organic Red Pepper (1 medium sized)
  • 7 oz. Organic Extra Firm Tofu (we love Woodstock)
INSTRUCTIONS
  1. Pat tofu dry, and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. Warm a large skillet over medium heat. Once hot, add 1-2 tbsp cooking oil and then the red pepper. Saute until softened - about 5 minutes.
  3. Add kale and cover to steam - about 2 minutes.
  4. In the meantime, unwrap tofu, and use a fork to crumble into bite-sized pieces.
  5. Use a spatula to move the veggies to one side of the pan and add tofu. Saute for 10 minutes until the tofu is slightly browned. Add salt & pepper to taste if desired.
  6. Serve & enjoy!
 

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