Tofu Scromblet

Servings: 6 | Serving size: 1/2 cup scromblet with toast and avocado

Cooking Time: 30 Minutes

This recipe keeps well and is great served later in the week for breakfast or for lunch as sandwiches.

Ingredients

14 oz firm tofu
1 Tbsp olive oil
1/2 large onion (thinly sliced)
1 clove garlic (minced)
6 oz button mushrooms (sliced)
1/2 large red bell pepper (sliced)
1 cup kale (ribs removed, chopped)
1/4 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp ground turmeric
1/4 cup parmesan cheese (shredded)
1/4 cup parsley (chopped)
1 avocado (sliced)
6 slices whole wheat bread (toasted)

Place an oblong loaf pan upside down in a medium roasting pan.

Place the tofu on top of the loaf pan and then place the top of a Tupperware container on top.

Add a heavy pan to the top to drain excess water from tofu.

Cut the tofu into small cubes. Set aside.

In a medium sauté pan, heat the olive oil on medium heat.

Add the onions and garlic.

Sauté for 3 minutes. Stir frequently.

Add the mushrooms and cook for 3 minutes. Stir frequently.

Add the tofu and break it apart so the consistency resembles scrambled eggs.

Cook for 2 minutes. Stir frequently.

Add the red peppers and kale.

Sauté for 2-3 minutes.

Add the salt, black pepper, ground turmeric, parmesan, and parsley.

Cook for 2 minutes. Stir frequently.

Toast the bread and serve it with the scrambled tofu and sliced avocado.