Plant-Based Brunch Bowl with Tofu and Kale
Ingredients
Tofu scramble
- 200 g (7 oz) extra firm tofu, drained and crumbled
- 50 ml (1/4 cup) oat-based cooking cream or other plant-based cooking cream
- 1 tsp white miso paste
- 1 tbsp nutritional yeast
- 1/3 tsp turmeric powder
- salt and pepper to taste
- 1/2 tbsp neutral flavor coconut oil or use nonstick pan
White beans
- 230 g (8 oz) cooked white beans
- 1 tbsp tomato paste
- 50 - 100 ml (1/4 - 1/2 cup) water
- salt, pepper and dried herbs to taste
Lemon massaged kale
- 200 g (7 oz) kale, finely chopped and stems removed
- 1/2 lemon, juiced
- 1/2 tbsp olive oil
- flaky sea salt to taste
Toppings
- chili flakes
- hemp hearts
- micro greens
Preparation
Whisk together cooking cream, miso paste, nutritional yeast, turmeric and salt and pepper in a bowl. Add the crumbled tofu and mix well to coat the tofu.
Heat the oil in a pan and fry tofu on medium high heat for a couple of minutes while constantly stirring or until all liquids have evaporated.
Place all ingredients for the beans in a pan and mix well on medium low heat, let simmer for a couple of minutes until flavors have developed, add more or less water depending on how saucy you want them.
Place all ingredients for the kale in a bowl and massage for about 1-2 minutes with hands until kale becomes vibrant green and tender.
Plate and add toppings.
