Breakfast · American · 10 min
Tofu Scramble with Wilted Tuscan Kale and Habanero-Tomato Relish
- Calories
- 487
- Protein
- 31g
- Carbs
- 55g
- Fat
- 18g
Ingredients
- 140.9 g firm tofu
- 202.6 g brown rice
- 0.2 tbsp olive oil
- 1 tsp fresh ginger
- 0.25 tsp salt
- 50 g Tuscan kale
- 0.2 tbsp habanero hot sauce
- 1.2067 tbsp Pomodorina sauce
Method
- 01Heat olive oil in a skillet over medium-high heat. Add crumbled firm tofu and salt, sautéing for 5 to 6 minutes until moisture evaporates and tofu turns slightly golden.
- 02Add minced ginger to the pan and stir for 30 seconds until fragrant.
- 03Fold in the cooked wild brown rice, tossing to heat through and lightly toast the rice grains for 2 minutes.
- 04Add torn Tuscan kale leaves and stir-fly for 2 minutes until wilted and vibrant green.
- 05Stir in the habanero hot sauce and Pomodorina sauce to coat the scramble evenly, heat for 1 minute, then transfer to a plate and serve immediately.
Cook it with the whole plan around it
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