Tofu Breakfast Bowl with Kale (#306)

Tofu Breakfast Bowl with Kale (#306)

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Halal
• Kosher
• Gluten-Free

Equipment

• Medium skillet
• Spatula
• Measuring cups and spoons

Ingredients

1. 8 ounces firm tofu, crumbled
2. 2 cups kale, chopped
3. 1 tablespoon olive oil
4. 1/4 teaspoon turmeric
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add crumbled tofu and turmeric, stirring to coat, and cook for 3-4 minutes until lightly golden.
3. Add chopped kale, season with salt and pepper, and sauté until kale is wilted, about 5 minutes.
4. Divide into two bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 220
• Protein: 14g
• Fat: 14g
• Carbs: 8g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A