Tofu Scramble with Sautéed Kale

Course: Breakfast

Prep Time: 5

Cook Time: 11

Total Time: 20

Servings: serving

Calories: 437kcal

This quick and nutritious dish features spiced tofu scrambled with turmeric, paired with sautéed kale, creamy avocado, and gut-boosting pickled red onions. Toasted pumpkin seeds add a satisfying crunch, making it a wholesome meal perfect for liver support and detox.

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Ingredients

1 tablespoon pumpkin seeds
1 tablespoon olive oil divided
50 g kale about 2 handfuls
85 g tofu 1/4 pack
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
Ground pepper to taste
1/2 teaspoon nutritional yeast
1/8 teaspoon salt divided
1/2 avocado
Pickled red onions for topping

Instructions

Toast the pumpkin seeds: Heat a small skillet or pan over medium heat. Add 1 tablespoon pumpkin seeds and stir frequently until they’re golden brown and fragrant (about 3-5 minutes). Set aside.
Sauté the kale: In a different skillet or oan, add 1/2 tablespoon of olive oil and sauté the kale with a pinch of salt for 2-3 minutes, until wilted. Set aside.
Cook the tofu: in the same skillet as the kale, crumble the tofu into the skillet and add the remaining 1/2 tablespoon of olive oil. Sprinkle with turmeric, garlic powder, salt, and ground pepper. Stir well and cook for 5-7 minutes, until the tofu turns golden and crispy at the edges.
Serve: Plate the tofu and kale mixture, top with toasted pumpkin seeds, avocado slices, and pickled red onions.

Notes

Pressing tofu: If you’re short on time, you can skip pressing the tofu, but pressing it helps remove excess moisture for a better texture.

Toasting pumpkin seeds: Keep a close eye on the pumpkin seeds while toasting—they can burn quickly! Batch toasting and storing them ahead of time is a great time-saver.

Customize the spices: Feel free to adjust the seasoning, such as adding smoked paprika for a smoky flavor or a pinch of chili flakes for some heat.

Pickled red onions: These add a tangy, gut-boosting element. If you don’t have any on hand, you can skip them or add a squeeze of lemon juice for a fresh, zesty touch.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat on the stove or in the microwave when ready to eat.

Nutrition