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Mexican Tofu Scramble with Kale and Cauliflower Rice
Ingredients
- 14 ounces, weight Firm Tofu
- 4 cups Packed Kale, Torn Into Bite Sized Pieces
- 2 Tablespoons Plus 2 Teaspoons Olive Oil, Divided Use
- 6 cups Cauliflower, Roughly Chopped (for 6 Cups You'll Need 1 Large Head)
- ⅔ cups Onion, Diced
- ¼ teaspoons Smoked Paprika
- ½ teaspoons Cumin Powder
- 2 teaspoons Garlic, Minced
- 2 teaspoons Adobo Sauce (from A Container Of Chiles In Adobo Sauce)
- ⅔ cups Salsa Of Choice
- 1 Tablespoon Fresh Lime Juice
- 1 cup Cilantro, Roughly Chopped
- 1 Large Avocado, Peeled, Pitted, Roughly Chopped
- 4 Poached Eggs
- Salt To Taste
- Pepper To Taste
Instructions
Mexican Tofu Scramble with Kale and Cauliflower Rice serves 4 original recipe by tastykitchen.com.
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