Tofu Scramble

I never ate scrambled eggs in my egg-eating days, mainly because I didn't like the texture. Scrambled tofu though I'm fine with, as I think it's much more versatile texture-wise than eggs are. This morning I had to have a blood test where I wasn't allowed to eat sugar beforehand. They advised me to have scrambled eggs for breakfast (um, please look right there in my chart where it says VEGAN) but agreed that scrambled tofu was okay. Not that I normally dump spoonfuls of sugar on my tofu scramble, but sugar lurks in pretty much everything. So I'm crossing my fingers that everything worked out okay! And if it didn't, at least I started my morning off well with this delicious tofu scramble. Aaron enjoyed his sugary cereal for breakfast, but it would be super easy to up the quantity of this dish if you are cooking for more people.

Tofu Scramble (serves 1)

1/4 block tofu, pressed
1 Tbls. canola oil
2 Tbls. diced red onion*
1 leaf kale, chopped*
1/2 Tbls. nutritional yeast
1/2 Tbls. hemp seed
Salt and pepper, to taste**

* Use whatever veggies you want and adjust the cooking time accordingly
** Season however you want

While the tofu is pressing, prepare the rest of the ingredients.

Heat the oil in a pan over medium heat. Saute the onions for a few minutes until they lighten in color.

Crumble in the tofu using your hands and cook, stirring frequently, until just starting to color.

I forgot to take a picture with just the tofu so once I added the kale I tried to move it over to the side to capture just the tofu...

Add in the kale and saute a few more minutes.

Once the kale is starting to crisp up in places, lower the heat and add in the nutritional yeast, hemp seed, salt, and pepper. Cook just until the nutritional yeast starts to color. Eat!