Bart's Recipes
Drain the firm organic tofu and pat it dry with paper towels if needed. Crumble the block with a fork or simply by hand in a bowl, creating a crumbly texture with chunky pieces. Sprinkle the turmeric, nutritional yeast flakes, and season with pepper and salt to taste over the crumbled tofu. Mix everything thoroughly until all pieces are evenly colored yellow.
Heat a splash of olive oil in a skillet over medium-high heat. Add the seasoned tofu mixture to the hot pan and cook for about three minutes, stirring occasionally. Next, add the handful of finely chopped kale to the tofu. Cook everything together for another few minutes, until the kale has wilted well and the tofu starts to become lightly crispy.
Meanwhile, toast the slice of sprouted bread in a toaster or dry pan until crispy. Place the toasted bread on a plate. Scoop the warm scrambled tofu with kale from the pan and spread it in a generous layer over the toasted bread. Serve and enjoy immediately.
