Recipe: Tofu Scramble

This healthy dish will be your go-to breakfast and has zero cholesterol and full of protein. It is the demo dish at VegFest 2018 by Kimberly Oshita, a Registered Dietitian and Certified Diabetes Educator at Kaiser Permanente. See her bio here.

Tofu Scramble

• 1 tsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 med potato, cut into bite sized pieces
• 1 bunch kale, rough chop
• 1/4c low sodium vegetable stock + more as needed
• 1/4 tsp ground turmeric
• 2 TB nutritional yeast
• 1 TB garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 2 TB lemon juice
• 1 tsp shoyu
• 1/4 – 1/2 tsp black salt (optional)
• 1/4 tsp black pepper
• 1×14-oz block extra firm tofu, drained and crumbled
• 1 can black beans, drained and rinsed

Instructions

1. In a skillet over medium-high heat, heat 1 tsp oil. Once oil is hot, saute onion and garlic.
2. At the same time, boil the potato in a separate pot for 3 minutes. Drain the potato and add to the onion and garlic. Add the 1/4 cup vegetable stock.
3. Add the crumbled tofu and turn the heat to low. Add the ¼ tsp turmeric and distribute until tofu is a yellow color. Cook for an additional 1-2 minutes.
4. Stir in the spices, lemon juice and shoyu. Add the chopped kale and black beans. Continue cooking for 1-2 minutes longer.
5. Remove from the heat and serve immediately.