It’s been a hot minute since I posted a recipe but I’ve got to share this little number because it was incredibly tasty with so much flavour! Tofu is absolutely not a staple in our kitchen and I really only ever have it on hand for a tofu scramble and the long weekend called for that exactly. So delish!
ingredients (approx 8ish servings):
- 1 tbsp. olive oil (if needed)
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 1 c. yellow bell pepper, sliced
- 2 handfuls kale, shredded
- 1 package of firm tofu
- 1 tbsp. turmeric
- 2 tbsp. curry powder
- 2 tbsp. nutritional yeast
- 1/2 tsp. cayenne pepper (more or less for your spice preference)
- 1 or 1/2 tsp. salt
- 2 tbsp. basil pesto
- 1 tsp. garlic sauce
Note – I made this one on the fly so the amounts are estimated.
In a large pan heat olive oil if needed over med/high heat, if not using, use a splash of water. Add the garlic and onion and cook for two or three minutes until the onion is translucent. Next, add the bell pepper for a few minutes and then it’s time to add the spices: turmeric, curry powder, nutritional yeast, cayenne pepper and salt. Stir and let the spices cook for about a minute then add in the kale. Once it wilts down a tad, crumble in the tofu. Stir occasionally for 5-10 minutes and you’re good to go!
I put mine on toast this time with a basil pesto base (1 1/2 cups of basil, 1/2 cup pine nuts, 1/4 cup oil, 2 cloves of garlic, 3 tbsp of veggie parm into a food processor) topped up with the curried tofu scramble, tomato slices, green onions, black sesame seeds, red pepper flakes and garlic sauce (1 cup water, 1/2 cup cashews, 4 or 5 cloves of garlic + salt in a blender). Yummmm!
Let me know how it turns out if you give it a try! 10/10 would make again.