Tofu Scramble


There are so many ways to make a tofu scramble, I swear I never make the same once twice, depending on what is in season, in my fridge or freezer determines the flavors. They may never be the same, but they are always vegan, gluten free!  Here is this morning’s:

1 package firm tofu, drained and left whole
1 pint baby tomatoes
1/4  of an eggplant, chopped
2 cloves of garlic, finely chopped
1 large handful of fresh or frozen kale
2 Tablespoons of your favorite hot sauce, Franks works well because of the sour pop the vinegar brings
1 teaspoons of cayenne pepper
Splash of olive oil
Generous amount of salt

Heat a large skillet with the olive oil, add the chopped garlic and whole baby tomatoes
Sprinkle with salt and cayenne pepper
Once the tomatoes begin to dance and pop in the pan, poke them with a sharp knife to let the air out and help them cook along (be careful as they pop and move, the oil can jump)
Cook the tomatoes for about 5-7 minutes and add the chopped eggplant
Add the tofu whole and mash with the back of a fork until a scramble egg type texture is formed
Add the hot sauce and stir
(I had some extra pickle brine laying round and added a couple Tablespoons of that as well)
Add the kale and salt the dish, don’t be afraid to salt well, the tofu and kale is very watery and the salt will bring out the favors and marry the brine with the spice
Serve with a spoonful of guacamole and salsa on top and drizzle with sriracha!

Enjoy:) Share what goes in your scramble!