Easy Tofu Scramble with Yams and Kale

easy tofu scramble with yams and kale

Looking for a recipe that works for breakfast, lunch and dinner? Well, this easy tofu scramble with yams and kale is delicious any time of the day:)

This recipe is simple and can be modified in many ways. Today I am sharing with you my favourite combo of veggies and spices that my family loves.

WHAT YOU NEED

  • 1 pack of extra firm organic tofu.
  • 3 green onions
  • 1 cup of cherry tomatoes
  • 1 clove of garlic
  • 2 heaping tablespoons of nutritional yeast
  • 1 yam, chopped up small.
  • 2 handfuls of leafy greens
  • Spices include garlic powder, chipotle and cumin.

WHAT TO DO

  1. Preheat the oven to 425 degrees
  2. Chop the yam into cube size bites, toss in olive oil and salt and pepper and into the oven they go. These usually only take 20 mins to cook and brown up nicely.
  3. Drain the tofu. If you have worked with tofu before, you know it comes in water. Well, the trick is to press out the water using a clean tea towel and something heavy enough to press the tofu. I leave it to drain for 5-10 mins while I get chopping.
  4. Chop up 3 green onions and the cherry tomatoes.
  5. Heat any quality oil in your skillet and crumble the tofu with your hands into the pan. Season with 1tsp of each spice. Fry for 5-6 mins on low-medium heat.
  6. Add the pressed garlic, green onion, tomatoes and nutritional yeast, stir and continue to cook on low to medium heat watching the tofu doesn’t burn. (it may stick a bit if you are using cast iron)
  7. Now it’s time to bring everything together. On a plate (or bowl…) add the chopped leafy greens, some scramble and some yam. I like mine with some Franks Red Hot Sauce.

This recipe serves 2.