The warming spices in the curry powder give this protein-packed scramble from Hollan Hawaii’s Good Food Gratitude cookbook a bright pop of flavor. Our tip? Wrap it all up in a flour tortilla for a delicious breakfast burrito!
What you need:
1 tablespoon olive oil
¼ onion, diced
½ red bell pepper, diced
½ cup diced zucchini
½ bunch kale, stemmed and chopped
24 ounces extra-firm tofu
1 teaspoon curry powder
2 tablespoons tamari
⅛ teaspoon salt
⅛ teaspoon black pepper
What you do:
- In a skillet over medium heat, warm oil and add onion, bell pepper, and zucchini, cook for five minutes stirring occasionally.
- Into a small bowl, crumble tofu. Add tofu and kale to skillet and reduce heat to medium-low, cooking for 5 minutes. Once all liquid evaporates, add curry powder and tamari, and cook for 1 minute. Season with salt and pepper, and serve.
Photo credit: Hollan Hawaii
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