You don’t need a lot of space or many ingredients to make a great dish. While traveling I made this breakfast scramble in an efficiency kitchen where we are staying. We typically save the kale stalks for juicing when we use the leaves for salad. It’s hard to make green juice while traveling so I thought I would chop up the stalks and use in this dish. They add a nice crunch.
15-16 ounces organic firm tofu (we get sprouted tofu)
1 red onion, peeled and chopped
6-8 kale stalks, chopped in 1/4 pieces (celery or bell peppers may be used instead)
4-8 kale leaves, washed, patted dry and chopped in bite size pieces
2 Tablespoons Dijon mustard
3 Tablespoons nutritional yeast
1/4 cup unsweetened soy milk or other nondairy milk
In a sauté pan, dry sauté the onion over medium heat until soft and transparent. If the onion pieces start to stick, add 2 Tablespoons of water. If the onion starts to brown or burn, lower the heat.
Add in the chopped Kale stalks and cook an additional 5 minutes.
Meanwhile, in a small bowl, mix together the mustard, nutritional yeast and nondairy milk until smooth. Set aside.
In another bowl mash the tofu with a fork. Mix in with the cooking vegetables.
Add the chopped kale leaves to the pan. Stir around to incorporate and cook for a couple of minutes until the leaves are wilted.
Toss in the cream sauce.
Cover and simmer over low heat for a minute or two. Remove from heat and serve immediately.