This breakfast tofu scramble recipe is just 149 calories for 1 1/2 cups, and tastes just like scrambled eggs... but it's vegan!This vegan scramble is wonderful over toast, in a tortilla as a vegan breakfast burrito, or served alone like scrambled eggs.You can add a teaspoon of chili powder and a chopped jalapeño to make this a southwest tofu scramble. This recipe is easy and versatile, so get creative and add in your favorite veggies or spice mixes!
Wrap the tofu in a clean kitchen towel and place it under a heavy skillet to drain (or use a tofu press to remove the excess liquid).
In a small bowl combine the garlic powder, cumin, salt and pepper, and 2 tablespoons of water.
Spray a large sauté pan with olive oil and heat over medium heat.
To the hot pan, add the bell pepper and onion to the skillet and cook for 10 minutes, until the veggies are soft.
Add in the kale, turn the heat to low and cover. Cook for 2 minutes until the kale starts to wilt.
Unwrap the tofu and place it in a large bowl. Use a fork to crumble it, then add to the pan and cook for 3 minutes.
Add in the spices, mix well and cook for an additional 2 minutes until the liquid is absorbed.
Sprinkle with green onions and serve hot. These tofu scrambled eggs are great over toast, or served alongside homemade hash browns like scrambled eggs.