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Scrambled Tofu and Kale
Nb persons: 4
Total time: 20 min
Source: Fat-Free Vegan
|Serve with sweet potato fries.|
|1||red bell pepper, diced|
|8 ounces||mushrooms, sliced|
|2 cloves||garlic, minced|
|14 ounces||tofu, firm or extra-firm, crumbled|
|1 1/2 teaspoons||smoked paprika, (mild or spicy)|
|1 teaspoon||ground cumin|
|1 teaspoon||salt, (or to taste)|
|1 bunch||kale, stems removed and discarded and leaves thinly sliced (about 12 ounces)|
|1/4 cup||nutritional yeast|
|additional salt, to taste|
|pepper, to taste|
Heat a deep, non-stick skillet or wok over medium-high heat. When it?s hot, add the red pepper and mushrooms and cook until the mushrooms begin to soften. Add the garlic and cook for another minute.
Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Cook, stirring constantly, until the spices are fragrant and the tofu is hot throughout.
Reduce the heat to medium. Add the kale and stir. If the mixture seems dry, add a tablespoon or two of water. Cover and steam, stirring every minute or so, until the kale softens, about 4 to 7 minutes, depending on how tender you like your kale. Stir in the nutritional yeast, check the seasonings, and add salt and freshly ground black pepper to taste. Cook for another minute or two until heated through.
Nutrition (per serving): 210 calories, 61 calories from fat, 7g total fat, 0mg cholesterol, 631mg sodium, 674.5mg potassium, 21.3g carbohydrates, 4.7g fiber, 3g sugar, 20.6g protein, 6.1 points.
For sweet potato fries: Preheat oven to 400F and slice potatoes into thin strips. Spray with olive oil and cook for 15 min. Flip and cook for 15 min more.
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