BEST BREAKFAST SCRAMBLE

January 30, 2025 Food, Lifestyle

Serves up to 8

By The Vegucator, Dawn Hilton Williams

INGREDIENTS

  • 4-16 oz. firm tofu, drained
  • 1 cup yellow onions, finely diced
  • ¾ cup red or yellow bell peppers, finely diced
  • 1 cup kale, ribbed and finely diced
  • ½ cup TBSP nutritional yeast
  • 2 TBSP ground turmeric
  • 1 TBSP garlic powder
  • 1 TBSP paprika
  • 1 ½ tsp kala namak (Indian black salt)
  • 1 tsp onion powder
  • ¾ tsp black pepper
  • 2 ½ TBSP grapeseed oil

METHOD

  1. PREHEAT oven 400 degrees
  2. COMBINE all dry ingredients in a bowl and set aside.
  3. DRAIN tofu in tofu press or standard kitchen colander for at least 30 minutes.
  4. BREAK tofu in ½ and with a kitchen towel or cheesecloth and your hands, squeeze tofu over sink for final drain while simultaneously crumbling it in the towel.
  5. REPEAT final drain and crumble, placing finished product in a large bowl and breaking pieces apart to preferred rustic size and set aside.
  6. ADD yellow onions and bell peppers, a couple teaspoons of oil and ½ the spice mix to a pan then sauté over medium heat for up to 10 minutes and set aside.
  7. HEAT a large pan over medium heat with remaining oil, add tofu, remaining spices and cook, stirring occasionally and breaking up any larger tofu pieces until lightly browned or 10-15 minutes
  8. ADD seasoned onion mixture back to pan with tofu, mix to evenly combine and remove from heat
  9. PLACE tofu scramble pan on middle rack of preheated oven for 15 minutes, stirring hallway through (this will continue to dry scramble and intensify the flavors).
  10. REMOVE from oven, place back on stovetop (no heat), add prepared kale, stir to evenly combine and allow to wilt (about 5 minutes), taste again and enjoy!

PRO TIPS

  • Kala namak, a.k.a., Indian black salt (it’s color is pink) is the superhero behind this protein and fiber- packed dish so don’t leave it out or substitute it. Kala namak is widely available online or at most Asian grocers. Remember to taste as you go, as kala namak has a forward, eggy flavor and acts as your sodium replacement in the dish.
  • Removing the rib or large stalky stems of kale or any leafy green decreases cooking time significantly.
  • Refrigerate for up to 7 days or store in freezer for up to 3 months. Reheat in pan or convection oven for best results but you can also microwave to reheat.