Ingredients

Veggies
1 tablespoon olive oil
1 small onion, diced
1 red pepper, diced
1 cup zucchini, diced
8 ounces extra-firm tofu*
2 cups kale, chopped

Sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon turmeric
water (to make a pourable sauce)

*This is about 2/3 of a regular block of tofu, which leaves an awkward bit leftover. Sometimes I add the whole block of tofu and increase the spices… For this variation I follow the recipe with heaping 1/2 teaspoons and 1/4 teaspoons.

Instructions

Heat oil on medium and add onion. Sauté until soft. Add red pepper and zucchini and stir for a few minutes.

Meanwhile, prepare the sauce. Combine all the spices and add enough water to make a pourable sauce. Then crumble the tofu an add to the frying pan. Pour sauce over the tofu and stir until well combined.

At the very end, add kale and cook for a few moments, until it turns bright green.

This recipe also goes well with Honey Rosemary Potatoes!

Inspiration
Southwest Tofu Scramble from the Minimalist Baker website.

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Listening
This Oligies episode about coral. ❤