Bart's Recipes
Drain the firm tofu well and pat it dry with some paper towels to remove excess moisture. Crumble the tofu with your hands or a fork into large, uneven pieces. Rinse the handful of kale, remove any tough stems and tear the leaves into smaller, bite-sized pieces.
Heat the teaspoon of coconut oil in a frying pan over medium-high heat. Wait until the oil is completely melted and hot. Add the crumbled tofu to the pan and cook for a few minutes. Sprinkle the half teaspoon of turmeric over the tofu and stir everything thoroughly, so the tofu gets an even golden color everywhere and the spice can cook briefly.
Add the kale pieces to the tofu in the pan. Cook the whole thing for a few more minutes, stirring regularly, until the kale is dark green and mostly wilted. Remove the pan from the heat. Sprinkle the tablespoon of nutritional yeast flakes over the mixture and stir well to blend the flavors together.
Spoon the warm scrambled tofu directly from the pan onto a flat plate or into a bowl. Serve the dish immediately while the kale is still warm and the tofu has fully absorbed the flavors of the turmeric and nutritional yeast.
