remove any oil. https://minimalistbaker.com/southwest-tofu-scramble/

SCRAMBLE 1-2 Tbsp water 8 ounces extra-firm tofu 1/4 red onion, thinly sliced 1/2 red pepper, thinly sliced 2 cups kale, loosely chopped SAUCE 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp cumin powder 1/4 tsp chili powder water to thin optional: 1/4 tsp turmeric FOR SERVING (optional) Salsa Cilantro Hot Sauce Breakfast potatoes, toast, and/or fruit

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 water 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. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Serves 2.