Nov 08, 2015

Butternut-Kale Tofu Scramble

Here’s a nice, fall change-up to the traditional tofu scramble. Who can resist butternut squash during these cooler months with its earthy sweetness, colorful flesh and subtle, nutty flavor. Considered a winter squash, butternut is rich in B vitamins like folate, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. Add to that its rich beta carotene content (more than pumpkins!) and many other phytochemicals, this low-calorie food is a wonder of nature and a must on your fall and winter menus!

If you enjoy tofu as an egg substitute in vegan scrambles, omelets and quiches, have you also tried Kala Namak yet? Kala Namak is used extensively in South Asian cuisines of Bangladesh, India and Pakistan as a condiment or added to chutneys, salads, all kinds of fruits and many other savory Indian snacks. It’s actually a rock salt, also known as “Himalayan Black Salt” which imparts an “eggy” quality to these dishes that really amps up the flavor. I highly recommend it to add authenticity to any vegan egg-substitute dish.

This recipe is simple, simple, simple! Especially if you already have some roasted butternut on hand. I usually roast three or four at a time for use in future recipes (freeze extra) and it sure does make things easier…

Ingredients:

  • 1 block extra firm tofu, drained
  • 2 cups cubed and roasted butternut squash (here is a simple recipe from PPK for roasting butternut squash cubes. NOTE: I leave out the oil and it turns out just fine!)
  • ½ cup chopped onion
  • 1 cup loosely-packed, rough-chopped kale
  • 1 TBS nutritional yeast
  • 1 tsp Spike salt-free seasoning (or other seasoning of your choice)
  • ¼ tsp ground turmeric or 1/2 tsp freshly grated (try to find it fresh, it’s so much better!!)
  • ½ tsp Kala Namak

Directions:

  1. Water sauté the onion and kale until soft.
  2. Squeeze as much water from the tofu as you can (I just use paper towels; it doesn’t have to be super dry for this dish) and crumble it right into the pan.
  3. Add remaining ingredients and stir well. The turmeric adds a beautiful, yellow color to the tofu, so make sure you toss everything together well.
  4. Cook on low until thoroughly heated through.
  5. Serve with whole-grain toast and/or whatever condiments you like!
Serves 3-4. Enjoy!

P.S. We’re getting very close to completing the new website design for helyn’s healthy kitchen, which will soon be renamed “helyn’s plant-based kitchen.” I’m so excited… there will be many improvements!

Healthy trails,

4 responses to “Butternut-Kale Tofu Scramble”

Leave a Reply

Your email address will not be published. Required fields are marked *