Detox tofu scramble with kale

I am enjoying the hot breakfasts included in week 2 of the detox.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 red onion, diced
  • 1 teaspoon ground turmeric
  • 2 teaspoons freshly grated ginger
  • 6 kale leaves, stems removed, cut into 1/2 inch pieces
  • 14 ounce package organic, firm tofu, drained and crumbled

Heat oil in skillet over medium heat. Cook garlic, onion, turmeric and ginger until tender, 3-4 minutes.

Stir in kale and 1/4 cup water. Cook until greens are bright green and tender, about 2 minutes.

Add crumbled tofu. Stir to mix in and cook until heated thru, about 5 minutes.

Season with salt and pepper.

Makes 4 servings. Good news, you just made a hot breakfast for yourself for the week.

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One response

  1. Pingback: Meal Planning 101 |

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