SOUTHWEST TOFU SCRAMBLE

Ingredients
SCRAMBLE

• 8 ounces extra-firm tofu
• 1-2 Tbsp olive oil
• 1/4 red onion (thinly sliced)
• 1/2 red pepper (thinly sliced)
• 2 cups kale (loosely chopped)

SAUCE

• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/4 tsp chili powder
• Water (to thin)
• 1/4 tsp turmeric (optional)

FOR SERVING (optional)

• Salsa
• Cilantro
• Hot Sauce
• Breakfast potatoes, toast, and/or fruit

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. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
3. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
4. ..............
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