Avocado Scrambled Tofu with Kale

Tbsp olive oil
Package firm tofu
tsp cumin
tsp Italian seasonings or choice of herbs
1/2 tsp mustard powder or tumeric or some mustard
Grated black pepper
Tbsp soy sauce
Tbsp red wine vinegar
2 cups chopped Kale
1 avocado

Serving ideas:
-with Roasted Potatoes (Cut potatoes, toss with olive oil, salt and pepper in a bowl then spread onto sheet pan in single layer. Roast at 400 for 45 minutes or so)
-inside a wrap (Add lettuce, tomato, salsa, additional avocado etc)

You can omit kale or avocado. Here are some other vegetable ideas:
-Peppers (Chop and add to oiled pan before tofu and saute for 5 minutes)
-Fresh or frozen broccoli (add to oiled pan before tofu and saute for 5 minutes
-Carrots (Grate a carrot into the scramble towards the end of cooking)

-Heat some oil in a pan over medium heat.
-Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often.
-Add cumin, italian seasonings, mustard powder or tumeric or mustard and black pepper.
_Stir in soy sauce
-Stir in nutritional yeast.
-Add about 2 cups of chopped kale towards the end of cooking, after mixing in the nutritional yeast. Add a splash of red wine vinegar and cook until completely wilted.
-Mash in the avocado and serve!

Serving Size: Makes 3 to 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KAYE94.