Southwest Tofu Scramble

Ingredients

• 14 oz extra-firm tofu (approx)
• ½ t kosher salt
• 1½ t garlic powder
• 1½ t ground cumin
• 1 t chili powder
• 1 t turmeric
• water
• 2T olive oil, divided
• ¼ C onion, thinly sliced
• ½ C red pepper, thinly sliced
• 3 C kale, ribs removed and roughly chopped
• kosher salt
• Freshly ground black pepper

Instructions

1. 1 Place A Large Non-Stick (Cast Iron: Place a large non-stick (cast iron preferred) pan over medium high heat.
2. 2 Using Tea Towels, Press Excess Liquid: Using tea towels, press excess liquid from the tofu. Crumble into a bowl and set aside.
3. 3 Mix All The Dry Spices In: Mix all the dry spices in a small bowl. Add enough water to make a thin sauce. Set aside.
4. 4 Add 1 T Oil To The: Add 1 T oil to the pan. Sauté the onion and peppers for 1 minute, reduce the heat to medium and add the kale. Stir often, until all the veggies are softened and the kale is tender, about 5 minutes. Remove from pan and cover.
5. 5 Add The Remaining Oil And The: Add the remaining oil and the tofu to the pan. Sauté until any water that comes out of the tofu evaporates and the tofu takes on your desired texture.
6. 6 Return The Veggies To The Pan: Return the veggies to the pan, toss to mix.
7. 7 Add More Water To The Sauce: Add more water to the sauce to thin, if necessary, and then add the sauce to the pan, stirring to coat the veggies, Continue stirring until the spices become very fragrant and the texture is to your liking. Season with salt and pepper, to taste.
8. 8 Serve: Serve.