Ingredients

• 1/3 cup bell pepper
• 1/3 cup onion
• 2 cups raw baby kale
• 2 tablespoons olive oil
• 12.3 ounce box of silken tofu
• 1/3 cup chickpea flour
• 1 tablespoon cornstarch
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Preparation

1. Chop bell pepper and onion.
2. Sauté bell pepper, onion and kale with olive oil on medium heat for about 5 minutes.
3. Blend tofu, chickpea flour, cornstarch, almond milk, and seasoning in blender until smooth.
4. Pour tofu mixture over vegetables in the pan and cover for 5-10 minutes.
5. Uncover, flip over and cook for about 10 minutes. If you have trouble flipping it over, simply stir it and cook like scrambled eggs.

Helpful hints

• Make sure to use silken tofu, not regular tofu for this recipe. Silken tofu should be low in sodium, but always double check the nutrition label.
• Use a good non-stick pan. If you divide the ingredients in half and use a smaller pan, it will be easier to flip over.
• Use a tiny sprinkling of Indian black salt (Kala Namak) as an option for a sulfur egg-like flavor.