Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil, (or high heat oil of choice)
  • 1 small (8 ounce/227 gram) russet potato, (diced into about 1/2 inch pieces)
  • 1 medium onion, (diced)
  • 1 bell pepper (any color), (roughly chopped)
  • 3 garlic cloves, (minced)
  • 1 (14 ounce/400 gram) package extra firm tofu, ( drained and patted dry)
  • 2 cups roughly chopped kale leaves
  • 2 tablespoons soy sauce1
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon hot sauce ((such as Cholula) or to taste)
  • Black pepper, (to taste)
  • Kala namak, (to taste (optional - for eggy flavor))
  • Toppings or accompaniments of choice

Instruction

  • Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.
  • Give the oil a minute to heat up, and when it begins to shimmer add the potato.
  • Cook the potato, flipping occasionally, until the pieces are just fork tender and crisp on the outside, about 8 minutes2.
  • Add the onion to the skillet and cook it with the potato until it just begins to soften, about 3 minutes, continuing to flip everything occasionally.
  • Add the bell pepper. Cook everything for about another two minutes, until the pepper begins to soften up.
  • Push everything to the sides of the skillet and add the garlic to the middle. Cook the garlic for about 1 minute, until very fragrant.
  • Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.
  • Cook the mixture for about 5 minutes, flipping occasionally and breaking up chunks of tofu as needed, until the tofu begins to dry up and crisp in spots.
  • Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.
  • Stir in the soy sauce, nutritional yeast, cumin, and turmeric. Flip everything again to incorporate the ingredients. Cook for 1 to 2 minutes, until most of the soy sauce dries up and the kale has fully wilted.
  • Remove the skillet from heat and season the scramble with hot sauce, kala namak (or table salt), and black pepper to taste.
  • Serve with toppings and accompaniments of choice.