Created by: Ruby Boyer
½ block tofu
1 tbsp. nutritional yeast
½ tsp. turmeric
¼ tsp. onion powder
¼ tsp. garlic powder
Salt and pepper to taste
Vegan bacon (optional)
Other optional toppings: avocado, sriracha
Begin by cutting your block of tofu in half; use paper towels to press out as much of the moisture as you can.
Crumble the tofu up, using your hands, into a non-stick pan.
Turn the burner on medium heat, and add in all your seasonings/spices, stirring them around until thoroughly mixed. The turmeric will give it a yellow color, resembling scrambled eggs.
If you’re using vegan bacon, tear it up into small pieces, and add it in. This is optional, but I find that it gives the scramble great flavor!
Fold your kale (if desired, you can also add spinach) into the tofu.
Cover the pan with a lid, and allow the kale to cook down, about 5 minutes (if you use spinach it will take less time). Stir it a few times in between to make sure the tofu doesn’t burn!
Once the kale has cooked down, you’re done! I like to top with a ton of salsa, sriracha, and half an avocado if I have a ripe one.