Directions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Halve the
Baby Potatoes (12)
.
Step 3
Drizzle the potatoes with
Olive Oil (to taste)
. Sprinkle with
Salt (to taste)
and dried rosemary, place them in the oven, and cook for 35 minutes.
Step 4
While the potatoes are cooking, chop the
Red Bell Pepper (1)
into small pieces.
Step 5
Thinly slice the
Scallions (1 bunch)
and set aside.
Step 6
Heat a skillet or frying pan. Once it’s hot, add a drizzle of
Olive Oil (to taste)
,
Garlic (1 tsp)
, and the red bell pepper pieces. Cook for 5 minutes.
Step 7
Add the
Kale (2 cups)
. Cover with a lid, and steam for 5 minutes. Once cooked, remove it from the pan, put it in a bowl, and set aside.
Step 8
Open the tofu package and remove as much water as possible by applying pressure to the block and using a paper towel to remove excess water.
Step 9
Once the
Extra Firm Tofu (1 block)
is drained, crumble into bite-sized pieces into a pan over medium-high heat using your hands or a fork.
Step 10
To the same pan, add a drizzle of
Olive Oil (to taste)
. Once it's hot, add the tofu scramble, a pinch of
Salt (to taste)
, a pinch of
Ground Black Pepper (to taste)
,
Chili Lime Seasoning Blend (1/2 tsp)
,
Ground Coriander (1/2 tsp)
, and
Ground Turmeric (1/4 tsp)
. Fry until browned (about 5 minutes). Let it cook without too much stirring so it can crisp.
Step 11
Once the tofu is fully cooked, add the kale and bell pepper back to the pan and combine.
Step 12
Add a splash of
Low-Sodium Soy Sauce (1 Tbsp)
and the green onion slices.
Step 13
Serve with a side of roasted potatoes and garnish with more green onion slices. Enjoy by itself or on toast!
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