1 (12.3 ounce) package non-GMO firm tofu
1 clove garlic, minced
1/3 cup chopped onions
1 cup chopped broccoli
1/2 cup chopped red bell pepper
2 tablespoons nutritional yeast
1 teaspoon paprika
1 teaspoon ground saffron
1/2 teaspoon ground cumin
Salt and pepper, to taste
1 cup shredded kale (stems removed)
1. Drain tofu by placing it between two plates and placing a heavy pot cover on top of the top plate. Let sit for at least an hour.
2. In a nonstick pan over medium heat, lightly brown garlic and onion, stirring frequently. Crumble tofu into pan and add remaining ingredients except kale. Stir frequently, until tofu reaches desired color, about 3 minutes. (If mixture becomes too dry at any point, add water 1 tablespoon at a time.) Reduce heat to low, add kale, and stir for 1 more minute. Serve with vegan toast and tempeh bacon, if desired.
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