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Scrambled tofu with sweet potato and kale

updated

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Ingredients for 2 servings:

  • 300 g tofu, natural
  • 1 tsp tandoori masala
  • ½ tsp turmeric
  • 2 onions, red
  • 1 sweet potato(s)
  • 1 handful of kale
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

the perfect vegan breakfast

Crumble the tofu, wash the sweet potato, and cut it into half-moons, still with the skin on. Slice the onions into strips. Remove the ribs from the kale and tear them into small pieces. Lightly brown the tofu in vegetable oil in a large pan. Stir in the tandoori and turmeric, and season the tofu with salt and pepper. Transfer the tofu to a bowl and set aside. Wipe out the pan, add a little oil, and fry the potato slices for 3 minutes. Stir in the onions and sauté for 5 minutes until softened. Season everything with salt and pepper. Stir in the kale and tofu and heat briefly until the kale begins to shrink. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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