Mexican Tofu and Kale Scramble with Cauliflower Rice recipes
Ingredients
- 1 package firm tofu (14 ounces)
- 4 cups packed kale (torn into bite sized pieces)
- 2 tablespoons + 2 teaspoons olive oil (divided)
- Salt and pepper
- 6 cups cauliflower (approximately 1 large head, roughly chopped)
- 2/3 cup onion (diced)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 2 teaspoons garlic minced
- 2 teaspoons adobo sauce (from a container of chiles in adobo sauce)
- 2/3 cup salsa of choice
- 1 tablespoon fresh lime juice
- 1 cup cilantro (roughly chopped)
- 1 large avocado (roughly chopped)
- 4 poached eggs (optional)
Instructions
Easy Southwest Tofu Scramble with Cauliflower Rice serves 4 original recipe by foodfaithfitness.com.
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