YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Crispy Tofu and Sautéed Greens
Pan-seared tofu and fluffy scrambled eggs served over a bed of garlicky sautéed kale, finished with a side of tangy, spicy kimchi.
INGREDIENTS
4 oz Extra Firm Tofu, pressed and cubed
2 Large Eggs, whisked
2 cups Kale, chopped
1 tbsp Avocado Oil
1/4 cup Kimchi
1 clove Garlic, minced
PREPARATION
Press the tofu between paper towels to remove excess moisture and cut into small half-inch cubes.
Heat half of the avocado oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and cook until golden and crispy on all sides, then remove from the pan and set aside.
In the same skillet, add the remaining oil and minced garlic, sautéing for about 30 seconds until fragrant.
Toss in the chopped kale and sauté until the leaves are wilted and tender.
Push the kale to one side of the pan and pour the whisked eggs into the empty space.
Gently scramble the eggs until they are just set, then fold the crispy tofu back into the mixture.
Transfer the scramble to a plate and serve immediately with a side of cold, tangy kimchi.