Tofu Scramble

INGREDIENTS

• 1 block extra firm organic tofu
• 2 cups kale (I used curly kale)
• 1 medium tomato
• 1/4 cup onion
• 1/2 red pepper
• 3 stocks green onion
• 1/4 cup vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp Bragg’s Amino Acid
• 1/2 tsp Mrs. Dash No Salt Original Seasoning

INSTRUCTIONS

1. Drain and crumble the block of tofu using your hands or a utensil. Chop onions, tomato, red pepper and green onions. De-stem kale and chop.
2. On medium heat, sautée onions, green onions and red pepper for about 3-4 minutes or until tender.
3. Add in all other ingredients and stir for 5-7 minutes.
4. Drain any excess water from scramble and serve with toast or as pictured in a gluten free wrap.

*For best results, drain tofu a couple of hours before making dish to remove excess water or pat dry it with paper towels. Additionally drain it before serving. I missed this step and some excess water can be seen in my dish. It’s an easy fix, just drain it before you serve.