Tofu Scramble with Kale and Mushrooms

Ingredients

• Firm tofu 5 oz
• Kale 1 cup
• Mushrooms 1/2 cup
• Olive oil 1 tbsp
• Turmeric to taste
• Black pepper to taste

Method

1. Prepare ingredients. Drain the firm tofu and crumble it into small pieces using your hands or a fork. Wash the kale thoroughly and chop it into bite-sized pieces. Clean the mushrooms with a damp cloth and slice them evenly.
   Tip: Press the tofu gently between paper towels to remove excess water for better texture.
2. Heat the pan and cook mushrooms. Place a non-stick skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
   Tip: Avoid overcrowding the pan to allow mushrooms to brown nicely instead of steaming.
3. Add kale and cook. Add the chopped kale to the skillet with the mushrooms. Stir well and cook for 3-4 minutes until the kale wilts and softens.
   Tip: Cover the pan briefly to help the kale steam and soften faster.
4. Add tofu and season. Add the crumbled tofu to the skillet. Sprinkle turmeric and black pepper to taste. Stir everything together and cook for another 3-4 minutes, allowing the tofu to warm through and absorb the flavors.
   Tip: Turmeric gives a nice golden color and subtle flavor, while black pepper enhances its absorption.
5. Final stir and serve. Give the scramble a final stir to combine all ingredients evenly. Taste and adjust seasoning if needed. Serve warm on its own or with toast.
   Tip: For extra flavor, add a pinch of salt or nutritional yeast if desired.

Pro tips

• Use firm tofu for the best texture in scrambles.
• Cook mushrooms first to develop deep flavor before adding other ingredients.