4ozcanned green chiles do not drain, or freshly roasted Hatch or poblano chiles, chopped
½cupchopped kalecoarsely chopped, or frozen chopped
Instructions
Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add extra virgin olive oil and swirl.
Add green onions, shallot, bell pepper, Roma tomato, garlic, and sea salt. Stir and saute for 3 to 4 minutes, stirring occasionally, until vegetables start softening.
Add crumbled tofu, nutritional yeast, turmeric, kala namak, ground black pepper, and green chiles. Stir to combine, and cook for 4 minutes, stirring occasionally.
Add kale, stir occasionally for 2 minutes, and serve.
Notes
You can store leftovers in the refrigerator for up to 5 days in an airtight-covered container. This dish is excellent to make ahead for meal prep.
You can freeze leftovers for up to 2 to 3 months in an airtight-covered container or a freezer-safe ziplock bag. Let thaw in the fridge overnight before reheating.
To reheat, warm the leftover vegan tofu scramble in a pan on the stovetop over low-medium until warmed through, adding a bit of water or plant-based milk if needed so it doesn't dry out and stick to the pan.
If you aren't used to cooking with Kala namak or turmeric, start with smaller portions, such as ¼ teaspoon, and work your way up. If you 're adventurous, try the amount I have noted in the recipe!