2 tbsp - canola oil- or high heat oil of choice
1 - small (8 ounce/227 gram) russet potato- diced into about 1/2 inch pieces
1 - medium onion- diced
1 - bell pepper (any color)- cut into strips
3 - garlic cloves- minced
1 package - extra firm tofu- drained and patted dry
2 cups - sliced kale leaves
2 tbsp - soy sauce
2 tbsp - nutritional yeast flakes
1 tbsp ground cumin -
1 tsp turmeric -
1 tbsp hot sauce (Cholula works well), or to taste -
3/4 teaspoon - kala namak (Black Salt)- gives an eggy flavor
Black pepper- to taste
- Coat the bottom of a large skillet with the oil and place it over medium heat.
- Give the oil a minute to heat up, and when it begins to shimmer add the potatoes and onions.
- Cook the potatoes and onions, flipping occasionally, until the potatoes are fork tender and crisp on the outside, and the onions are soft and browned, about 10 minutes.
- Add the bell pepper. Cook about another two minutes, until the pepper begins to soften up.
- Push everything to the sides of the skillet and add the garlic to the middle. Cook the garlic for about 1 minute, until very fragrant.
- Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.
- Cook for about 5 minutes, flipping occasionally, until the tofu begins to dry up and crisp in spots.
- Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.
- Stir in the soy sauce, nutritional yeast, cumin, and turmeric. Flip everything again to incorporate the ingredients. Cook for 1 to 2 minutes, until most of the soy sauce dries up and the kale has fully wilted.
- Remove the skillet from heat and season the scramble with hot sauce, kala namak, and black pepper to taste.
- Serve with toppings and accompaniments of choice.