Scrambled Tofu with Kale

This is one of my go-to brunch recipes. It’s quick and easy to make, high in protein, and satisfies your eggy, cheesy needs.

Tofu is such a versatile ingredient. You can fry it, bake it, and in this case, scramble it. It’s the perfect late morning/early afternoon meal, providing you with a good dose of protein, calcium, iron, omega-3s, and Vitamin B12. So, most of those nutrients us vegans supposedly struggle to get enough of!

I used super firm tofu but, firm tofu will also work well. There’s no need to press it, as cooking the tofu down with oil initially, will help cook off any excess water. I prefer to use a potato masher to crumble the tofu, but a fork, or even crumbling it with your fingers, will also work fine. It depends what your ideal consistency is.

If you don’t have any kale, spinach would also work. I always try to pack as many greens as possible into my dishes for an extra boost of nutrients and fibre. Kale provides more calcium per 100g than cow’s milk and is also high in iron, Vitamin K, and Vitamin C.

Lemon isn’t a common addition to scrambled tofu, but I really like how it elevates the flavours, as well as providing additional Vitamin C, which helps our bodies absorb more iron.

Serve on toast with your favourite grilled veggies. I served mine with avocado on wholemeal sourdough toast, with grilled tomato, and asparagus.

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Scrambled Tofu with Kale

Yield: 2

Author: Emily Maun

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

It’s quick and easy to make, high in protein, and satisfies your eggy, cheesy needs.

Ingredients

• 200g super firm tofu
• 1 packed cup of chopped kale
• 1 tbsp of extra virgin olive oil
• 1/4 cup of oat milk
• 1/4 cup of nutritional yeast
• 1/2 tsp turmeric powder
• 1/2 tsp smoked paprika
• 1/2 tsp kala namak (black salt)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Start by preparing the tofu by either mashing with a potato masher, fork, or crumbling with your hands.
2. Add the olive oil to a non-stick pan, on medium heat, and add the tofu. Cook for around 3 minutes, stirring frequently.
3. Add the turmeric, paprika, garlic powder, onion powder, and kala namak. Stir for a couple of minutes until the tofu is fully coated.
4. Add the milk and kale, and stir, before putting a lid on the pan and leaving to cook for 2 minutes until the kale is fully wilted.
5. Turn off the heat and add the lemon, nutritional yeast, and salt and pepper (if preferred).
6. Serve on toast with your favourite grilled veggies!

Nutrition Facts

Calories

279

Fat

15 g

Carbs

8.2 g

Fiber

7 g

Protein

24 g

*Nutritional breakdown is per serving, and is an estimate. It only includes the scrambled tofu and kale (not the toast and veggies)

scrambled tofu, vegan, high protein

breakfast, brunch