Breakfast Scramble
Servings Prep Time
2servings 5minutes
Cook Time
Servings Prep Time
2servings 5minutes
Cook Time
  • 1medium Red Potato, diced(Yukon Gold potato works too)
  • 1/2large Red Onion, chopped
  • 2handfuls Kale, destemmed and chopped(about 1 cup packed)
  • 12.3oz Tofu, silken, extra firm(I used Mori-Nu brand)
  • 1/2tsp Braggs 24 Herbs & Spices Seasoning(or more to taste)
  • 1/2tsp Onion Powder, unsalted(or more to taste)
  • 1/2tsp Garlic Powder, unsalted(or more to taste)
  • 1/4tsp Ground Tumeric(or more to taste)
  • 1Tbsp Nutritional Yeast(or more to taste)
  • 1/4tsp Kala Namak (Black Mineral Salt)(optional)
  1. Scrub potato and rinse well. Dice potato and place into steamer basket in a pot with water. Steam for 5 minutes. Remove from heat.
  2. While diced potatoes are steaming, chop red onion into small pieces. Add to a non-stick pan. De-stem and chop kale. Add to pan with onions. Sautee for 5 minutes on medium high heat. Add a splash (1tbsp) of water if need to keep veggies from sticking to pan. Move sauteed veggies to one side of pan.
  3. Remove tofu from packing and drain. Add tofu to pan with sauteed kale and onions. Using the back of a large spoon, mash tofu to desired crumbled texture.
  4. Add all spices to tofu. Gently stir spices thru tofu and heat for about 3-4 min. Add the steamed cubed potatos to pan and mix the entire mixture together until well combine. Taste and adjust spices if desired. Enjoy!
Recipe Notes

This recipe was inspired and adapted from Dr. Neal Barnard’s book  “21-Day Kickstart”

Recipy by Get2dRoot Health and Wellness