Easy Pea-sy Tofu Scramble by Julia Hernández

Serves 2

1/2 package extra-firm tofu, drained
1 tsp. of vegetable oil
1/4 small onion, chopped
1/4 small bell pepper, chopped
1 clove of garlic, minced
1/4 tsp. turmeric
1/4 tsp. curry powder
1/2 tsp. coarse salt (adjust the amount if using table salt)
1/8 tsp. red chili pepper flakes
2 leaves of kale, chopped
1/3 – 1/2 cup frozen peas
1 tsp. apple cider vinegar
1 tsp. nutritional yeast (optional)
1 – 2 Tbsp. of water

Sauté the onions and bell peppers in oil until translucent and a little browned. Add the spices and water. (I add water to make a gravy of spices. It coats the tofu much more evenly than if I sprinkle the spices directly on the tofu.)

Break up the tofu into medium-sized pieces. Larger pieces are more flavorful than smaller ones. Add tofu to the pan and stir until the tofu is coated with spices.

Sauté tofu mixture until water has evaporated and tofu starts to brown. I only stir the tofu occasionally. Add the garlic while the tofu is cooking.

Add the peas, kale, salt, and apple cider vinegar. After you add them, cover the pan. Let the peas and kale steam for a few minutes. Don’t overcook, or the peas will dry out.

After the kale and peas have steamed, add the nutritional yeast and stir well. Remove from heat and enjoy!

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