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Scrambled tofu with kale and whole grain toast

average rating is 3 out of 5, based on 150 votes

Serve the scrambled tofu with kale alongside two slices of whole grain toast per person. Accompany the dish with a side of mixed berries or a small serving of sliced apple for a refreshing burst of sweetness.

Serves

Prep Time

10 Minutes

Total Time

20 Minutes

Calories

250 Protein

16 Fat

10 Carbs

25 Tags:

Breakfast vegetarian Ozempic meal plan Wegovy meal plan Zepbound meal plan Mounjaro meal plan Rybelsus meal plan Saxenda meal plan

Ingredients

1 block (14 oz) firm tofu, drained and pressed
2 cups kale, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 teaspoon turmeric
Salt and pepper to taste
4 slices whole grain bread
Optional toppings: avocado slices, cherry tomatoes, hot sauce

Directions

In a large bowl, crumble the tofu with your hands until it resembles scrambled eggs.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally.
Sprinkle turmeric, nutritional yeast, salt, and pepper over the tofu mixture. Stir well to combine and cook for an additional 2-3 minutes.
In another skillet, heat a little olive oil over medium heat.
Add chopped kale to the skillet and cook for 3-4 minutes until wilted.
Season with salt and pepper to taste.
Toast the whole grain bread slices until golden brown.
Divide the scrambled tofu and cooked kale among four plates.
Serve with whole grain toast on the side.
Optionally, garnish with avocado slices, cherry tomatoes, or hot sauce.