Scramble tofu & green kale

Try making this vegan savory scrambled tofu with green kale and tomatoes! Super easy, incredibly healthy.

BRUNCH - 2 SERVINGS - 20 MIN - EASY
A slice of rye bread on a plate, topped with scrambled tofu and green kale

Ingredients:

  • 1-2 tomatoes

  • 1 handful green kale

  • 1 block of pressed tofu (not silken, not firm - but firm can be used, if you can’t find “pressed/medium” tofu)

  • 3-4 fresh basil leafs

  • 2 tbsp olive oil

  • ½ tsp turmeric

  • ¼ vegetable bouillon cube 

  • 0,5 dl oat-milk

  • 2 tsp black salt

  • Black pepper

  • You can add onion, garlic or chili if you want

Instructions:

  1. Chop your kale, basil and tomato into chunks.

  2. Crumble the tofu into a frying pan.

  3. Add the olive oil and fry the tofu on high heat for 3 m.

  4. Add the turmeric, veggie bouillon cube, oat-milk, black salt and pepper and fry it on medium-high heat for 7 m.. Remember to stir the whole time, until the oat-milk has been soaked up by the tofu.

  5. Add the tomato, basil and green kale to the pan with tofu and fry it for 5 m. on medium-high heat.

  6. When the 5 m. is up, you can serve the scramble tofu on whatever bread you prefer. 

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

RECIPE BY CÆCILIE GADE

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