I use this as an egg substitute when I'm getting tired of eggs. Honestly, I've never been a fan of the texture of tofu, but get the firm or extra firm and it's great! Simlar texture to scrambled eggs and the sauce gives it a ton of flavor! Original recipe is from minimalist baker: https://minimalistbaker.com/southwest-tofu-scramble/

SCRAMBLE
8 ounces extra firm tofu
Olive oil or coconut oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 cups kale, loosely chopped

SAUCE
1/2 tsp sea salt or pink himalyan
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
1/4 tsp turmeric (optional)

8 ounces extra firm tofu 1/4 red onion, thinly sliced 1/2 red pepper, thinly sliced 2 cup s kale, loosely chopped 1/2 tsp sea salt or pink himalyan 1/2 tsp garlic powder 1/2 tsp cumin powder 1/4 tsp chili powder 1/4 tsp turmeric (optional)

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

You can add some cilantro or salsa for extra flavor!

Serves 2.