Ingredients

• 1 block firm or extra-firm tofu, drained
• 1–2 handfuls kale, chopped
• 1 tbsp oil
• ½ tsp turmeric, optional
• ½ tsp garlic powder, optional
• Salt and black pepper
• 1–2 tbsp water
• Optional: soy sauce, hot sauce, nutritional yeast, or diced onion

Method

1. Drain the tofu and crumble it into bite-sized pieces with your hands.
2. Heat the oil in a skillet over medium heat. Add onion if using and cook for 2–3 minutes.
3. Add the tofu, turmeric, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
4. Add the chopped kale and water. Cover for 2 minutes so the kale wilts, then uncover and stir.
5. Cook for another 2–3 minutes until the tofu is hot and the kale is tender.
6. Finish with a splash of soy sauce or hot sauce. Add nutritional yeast for a more savory, eggy flavor.

TIP

Add the kale near the end so it stays bright and does not overcook.