Cooking Instructions
- 1
Add oil to large skillet set over medium heat
- 2
Once hot, add garlic and onion, cooking for about 3-4 minutes or until onions begin to soften
- 3
Add mushroom to pan and chunks of tofu. Cook for 10 minutes stirring occasionally. If tofu sticks to pan or becomes dry, add a little water to the pan
- 4
Add tumeric, cumin, salt and pepper and stir to combine
- 5
Add the kale and nutritional yeast. Stir and cook for an additional 3-4 minutes
- 6
Taste and season with additional salt and pepper if desired
- 7
Serve the scramble warm with sliced avocado and fresh herbs
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Spinach and Kale Tofu Scramble Spinach and Kale Tofu Scramble
Favorite nutritional tofu scramble, easy to adjust and add in veggies. Vegan friendly!
Jaxsons Mum -
Spinach and Kale Tofu Scramble Spinach and Kale Tofu Scramble
Vegan friendly! Love the ability to add as many veggies and seasonings as I wish!
-
Kale Barley Bowl Kale Barley Bowl
This was really easy to make. I had roasted cauliflower and tofu in my fridge, so I just threw those in a bowl with the barley and kale. Instead of hummus you could dress if with salad dressing or olive oil, and any leafy green would work in place of the kale.
-
Fresh Tofu Ricotta Fresh Tofu Ricotta
This ricotta recipe has many uses! It has a bright flavor and you'll be able to substitute it in many Italian dishes.
-
Tofu Bake (“tastes like chicken”) Recipe Tofu Bake (“tastes like chicken”) Recipe
Trying not to eat as much meat, I’ve tried tofu tons of different ways but this one is my favorite (a) because you don’t have to “press the tofu” first, and (b) because it actually tastes good (to me at least, husband still won’t touch tofu).Recipe makes (6) 3 oz servings which I’ll typically eat one serving as a protein topping to a big salad, put into a taco, or enjoy with a lentil or bean dish.I’ve been using sprouted extra form tofu from Trader Joe’s. I often cut the recipe in half and just use half the block at a time.
-
-
Tofu scramble or vegan breakfast burrito Tofu scramble or vegan breakfast burrito
Breakfast is tough without eggs. Someone told me about tofu scrambles so I started looking into recipes and after a few tries I like this mix. Kinda Mexicany and really good.
-
Marinated Baked Tofu Marinated Baked Tofu
This recipe will produce a medium-firm textured baked tofu. You may extend the baking time up to 10 minutes for a more firm texture. You may also try baking tofu steaks rather than cubes. All you need to do is cut into 1/2 inch steaks and follow the rest of the recipe as normal. -
Red Coconut Peanut Curry with Spinach & Tofu Red Coconut Peanut Curry with Spinach & Tofu
Super easy & oh, so tasty!
-
Steamed ginger tilapia Steamed ginger tilapia
Nothing too fancy, doesn't even look that great on the picture. But this dish is very tasty, full of flavours.
-
Roasted Tofu with Chickpeas, Tomatoes and Tahini Roasted Tofu with Chickpeas, Tomatoes and Tahini
Being a descendant of Lebanese grandparents, Za’atar is one of my favorite spice blends. So when Yewande Komolafe published in The New York Times the recipe of what looked like a nutritious and delicious dish using za’atar, I decided to try it.#vegetarian #vegan #meal #dinner
-
Green tofu spread Green tofu spread
High protein & full of antioxydants. Great in a sandwich or with raw veggies & pita crisps or crackers as a snack. You can make in advance and keep in the fridge for up to five days when left in an hermetic container.
More Recipes
https://cookpad.wasmer.app/us/recipes/12315024
Comments