2 Servings 10 min Cook
1/2 Block Tofu
1/2 Tsp Garlic Powder
1/2 Tsp, whole Cumin
1/4 Tsp Chili Powder
1/4 Tsp Turmeric
1 Tbsp Olive Oil
1/4 Small Onions
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepperr
2 Cup, chopped Kale
1/2 Tsp Salt
1/2 Tsp Pepper
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce.
Set aside.
Prep veggies and warm a large skillet over medium heat.
Once hot, add 1-2 tbsp olive oil and the onion and red pepper.
Season with a pinch each salt and pepper and stir.
Cook until softened - about 5 minutes.
Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu.
Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies.
Stir immediately, evenly distributing the sauce.
Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately and enjoy!
