This is a no-fuss recipe with only ten ingredients and one skillet. This recipe is tasty, a little spicy, loaded with colorful veggies, and packed with protein. If you are new to tofu, this is the recipe to get you started.
Ingredients (serves 4)
16 ounces extra-firm tofu
2 tablespoons of olive oil
1/2 red onion, thinly sliced
1 red pepper, thinly sliced
4 cups kale, washed and loosely chopped
1 teaspoon salt
1 teaspoon of garlic powder
1 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric
3 tablespoons of water (to thin sauce)
Pat tofu and roll in a clean, absorbent towel or paper towel and place a heavy pot or skillet on top of tofu for 15 minutes to drain extra water.
While tofu is draining, prepare sauce by whisking dry spices and water in a small bowl. Set aside.
Heat a large skillet over medium heat, once hot add olive oil and sauté onions and bell pepper until softened, about 5 minutes.
Add chopped kale and cover to steam for 2 minutes.
Unwrap tofu and use a fork to crumble into bite-sized pieces.
With a spatula, move veggies to one side of the skillet and add tofu. Sauté tofu for 2 minutes and pour sauce over tofu and veggies.
Stir evenly to distribute the sauce and cook for another 5-7 minutes or until tofu is slightly browned.
Serve warm with roasted potatoes, over rice and beans or as taco or burrito filling.
Freeze it for one month or keep it in the fridge for 2-3 days.
For serving (optional): plain Greek yogurt, salsa, cilantro, avocado served along side roasted potatoes or as a taco topping.
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