Tofu Scramble with Chickpeas and Kale
This tofu scramble with chickpeas and kale is a hearty and healthy vegan breakfast. Ready in 30 minutes and made in one skillet, this easy tofu scramble will be your new favorite.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 16 oz extra firm tofu drained and crumbled
- 1 pinch crushed red pepper flakes
- ¼ teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Fresh ground black pepper to your liking
- 2 cups cauliflower cut in florets
- 3 small tomatoes diced
- 15 oz chickpeas canned, drained
- 4 cups kale stemmed and chopped
- ¼ cup water
Instructions
- Add oil to a large and deep nonstick skillet over medium heat until hot. Then add garlic and cook for 2-3 minutes until fragrant then add crushed red pepper and cook for 1 more minute.
- Next add crumbled tofu, season with fennel seeds, half the salt, turmeric, smoked paprika and pepper. Stir and then cook for 10 minutes stirring only every 3 minutes to get the tofu some color.
- Next add the cauliflower and stir. Then push the mixture out to the edge of the pan leaving some space with bare pan in the middle. Put the tomatoes in that space. Cook for 2-3 minutes until the tomatoes are releasing their juices.
- Then add the chickpeas, the kale, water and the remaining salt. Cover the pan for 7 minutes.
- Stir to combine, eat a big bowl on it’s own or serve with grain of choice, bread or tortillas for a hearty and healthy meal.
Nutrition
Calories: 252kcalCarbohydrates: 23gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 979mgPotassium: 693mgFiber: 8gSugar: 4gVitamin A: 2755IUVitamin C: 51mgCalcium: 149mgIron: 4mg
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