This vegan scramble is kind of kick-ass for a couple of reasons, 1) it's vegan 2) it's tasty 3) it should be a "superfood" as it's all good with nothing bad...well except some salt. But you're here for meatless recipe's not salt-free recipe's so shhhhhhhhh.
I made this while listening to George Thorogood. I'm not a George Thorogood fan, so I'm not suggesting you listen to that while you're cooking this, but that's what was on, so if you want to set the mood, find some decent rock music and there you go.
|For lunch I had scramble and mashed cauliflower/potatoes.|
Ingredients. This is so simple, I love it.
1 package of FIRM tofu. Move past that soft mushy stuff.
1/2 cup of kale, approximately, actually, a "handful of finely diced kale" is more accurate.
1 large tomato, diced
1 small/med onion, diced finely
1 tsp olive oil (honestly, I use a bit more..shhh)
1 1/2 tbsp curry powder
1/2 tsp cumin
1/2 red pepper diced
1/2 green pepper diced
3 cloves garlic
Salt to taste
Put a large skillet on medium heat, toss in your onions, olive oil, and garlic.
While that cooks for a minute, 'till the onions "clear" you want to "crumble" the tofu. Wash your hands, and crumble that tofu. You want a scrambled egg like texture.
When the onions have clarified, add the peppers, tomatoes, 1/2 tbsp Curry Powder, and stir.
Cook that for about a minute, then toss in your tofu crumbles. Add in the remaining 1tbsp of curry powder and cumin, mix all of that goodness together until everything is covered in yellow curry madness. Now let it sit, don't touch it, don't stir it, look away, for a few minutes.
In this time, grab a leaf or so of kale and dice it finely. You want a good handful, but not so much as to be over powering.
Go back to your pan, stir it, pat it down, and let it sit again. Put your kale on top of the mix, and let it steam up there. Put a lid over the pan and go do something unrelated for a few minutes. Maybe you can read a chapter of 50 Shades of Grey, or listen to a couple Take Drugs songs.
After about 3 minutes come back to your pan and you can mix in that kale.
Add a dash of salt, and you're ready to serve.
Why do I like this recipe so much? Because it's all things I usually have in the fridge! No peppers? No worries, grab some frozen corn. No kale? Grab some spinach. Now here's the real kicker, you get a lot of nutrients for relatively few calories.
If you divide this recipe in 2 (it should serve 4, but let's face it, you're having seconds.) here's the deets:
30 g fat
54 g carbs
56 g protien
75% of your daily iron
60% of your daily B6
230% of your daily calcium
302% of your daily vitamin A
and much much more.