Craving southwest eggs? Try this plant-based alternative and pair it with roasted potatoes or toast and top with salsa, hot sauce, and avocado!
(optional, for sauce)
Olive Oil, Extra Virgin
1/2 medium pepper(s)
Red bell pepper
(de-stemmed and loosely chopped)
Tofu, silken, extra firm
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.
Use navy beans in place of tofu if you are sensitive to soy