Scrambled Tofu with Sweet Potato and Kale
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g tofu, natural
- 1 teaspoon tandoori masala
- 0.5 teaspoon ½ turmeric
- 2 onion (s), red
- 1 sweet potato (s)
- 1 handful kale
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Crumble the tofu, wash the sweet potato and cut into crescents with the skin. Cut the onions into strips. Remove the kale from the ribs and pluck them into small pieces.
- Lightly brown the tofu in vegetable oil in a large pan. Stir in the tandoori and turmeric and season the tofu with salt and pepper. Pour the tofu into a bowl and set aside.
- Wipe the pan, add a little oil and fry the potato slices for 3 minutes. Stir in the onions and sauté for 5 minutes until they soften. Season everything with salt and pepper. Stir in the kale and tofu and heat briefly until the kale begins to collapse.
- Then serve the dish immediately.
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