Tofu Scramble
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Serves 4
TOFU SCRAMBLE
This tofu scramble is a delicious savory vegan breakfast, made with spiced tofu, kale and crispy potatoes. Delicious on it’s own or stuffed in a tortilla!
Ingredients:
2 tbsp. vegetable oil
2 red potatoes, diced into about 1/2 inch pieces
1 medium onion, chopped
3 cloves of garlic, minced
1 package (about 14 oz.) firm or extra firm tofu, drained and patted dry
about 1/2 cup of crumbled veggie sausage or chopped links (optional)
2 cups sliced kale
2 tbsp. nutritional yeast flakes
1 tbsp. ground cumin
1 1/2 tsp. turmeric
2 tbsp. soy sauce
1 tbsp. hot sauce
1 green bell pepper, diced
black pepper
kala namak (optional, gives it an eggy flavor)
Optional, for Serving
tortillas
toast
English muffin
scallions
avocado
cheese (Daiya pepperjack works nice)
ketchup
hot sauce
Instructions:
Coat the bottom of a large skillet with oil and place over medium heat.
Add potatoes and cook until they begin to brown, about ten minutes, flipping occasionally frequently.
Add onion and continue to sauté for about another two minutes, until onion begins to soften, then add garlic and cook until fragrant, about another thirty seconds.
Break tofu into bite-sized chunks and add to skillet, followed by kale, veggie sausage if using, nutritional yeast, spices, soy sauce and hot sauce.
Continue cooking and flipping about another five minutes.
Finally, add bell pepper, cook about another two minutes, so pepper is hot but still crispy. Remove from heat and season with black pepper and optionally spinkle with some kala namak.
Scoop onto plate, toast or a warm tortilla for a breakfast burrito.
Top with scallions, shredded cheese, ketchup, hot sauce, ketchup mixed with hot sauce, avocado, or whatever else you think might be delish.