Title: Savory Tofu Scramble with Rye Toast
Servings 3 | Calories per serving: 400 kcal
Ingredients
425 grams Extra Firm Tofu
1 1/2 cups Cherry Tomatoes (12 ounce package)
3 cups Kale (stems removed)
1/4 Yellow Onion
1 container Mushrooms (227 grams)
1/4 cup Nutritional Yeast
2 tablespoons Turmeric
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder (choose garlic granules (no salt added))
3 slices 100% Whole Grain Rye Bread (1 per serving)
1 tablespoon Grape Seed Oil
3 tablespoons Oil-based Pesto (choose a dairy free option) (my favorite choice: 3 greens pesto)
Recipe Instructions
Prepare the ingredients. Chop the onion. Separate the kale leaves from the stems. Chop the kale stems. In a separate bowl, tear the kale leaves by hand and massage them. Chop the mushrooms.
Heat a pan over medium heat and add 1 measured tablespoon of grape seed oil (don't forget to measure this!). Once hot, add the diced onion, kale stems, and mushrooms. Stir as needed to combine.
Next, remove the tofu from the package and drain the water over the sink. Remove the block of tofu and crumble it with your hands over the pan. Add the spices: nutritional yeast, turmeric, black pepper, garlic granules. Add the massage kale leafs (don't worry, they will cook down!). Cover with a lid for 5 minutes on medium heat, or until cherry tomatoes are cooked (they will burst open or the skins will start to come off).
Toast 1 slice of Rye per person and lather on 1 tablespoon of vegan pesto on toasted.
Turn off the burner and separate into 3 portions. Serve with 1 slice of Rye toast with pesto.
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