Craving southwest eggs? Try this plant-based alternative and pair it with roasted potatoes or toast and top with salsa, hot sauce, and avocado!
Ingredients
1/2 tsp
Chili powder
(for sauce)
1/2 tsp
Cumin
(for sauce)
1/2 tsp
Garlic powder
(for sauce)
1/4 tsp
Turmeric, ground
(optional, for sauce)
1/4 tsp
Salt
(for sauce)
1/4 tsp
Black pepper
(for sauce)
2 tbsp
Water, filtered
(for sauce)
2 tbsp
Olive Oil, Extra Virgin
1/4 medium
Red onion
(thinly sliced)
1/2 medium pepper(s)
Red bell pepper
(thinly sliced)
1 dash
Salt
1 dash
Black pepper
2 cup
Kale
(de-stemmed and loosely chopped)
227 gm
Tofu, silken, extra firm
Instructions
Prepare the sauce by adding chili powder, cumin, garlic powder, ground turmeric, salt, pepper, and water to a bowl and mixing until combined. Set aside.
Warm a large skillet on your stove over medium heat. Once hot, add the olive oil to the pan and let it warm up for 15 seconds. Then, add the onion, red pepper and season with salt and pepper. Stir continuously and cook until softened, about 5 minutes.
Add the kale and mix with the onion and pepper, then cover your skillet with a large lid and let it steam for 2 minutes.
In the meantime, unwrap tofu, rinse with lukewarm water, and pat dry. Use a fork to crumble it into bite-sized pieces.
Use a spatula to move the veggies to one side of the skillet and add the tofu. Sauté for 2 minutes, then add the sauce to the skillet pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately.
Notes:
Use navy beans in place of tofu if you are sensitive to soy
Serve with toast, stuffed in a pita, or over a bed of cooked plain oats for a complete breakfast.
