Ingredients
b
1 block extra firm tofu
D
2 Dino kale leaves
r
½ red onion
r
½ red bell pepper
b
½ cup black beans
a
1 - 2 tbs avocado oil
F
For the Vegan Egg Sauce:
t
¼ tsp turmeric
g
½ tsp garlic powder
o
½ tsp onion powder
s
¼ tsp smoked paprika
b
½ tsp black salt
B
Black pepper
t
1 tbs tahini
n
2 tbs nutritional yeast
p
½ cup plant milk
a
1 avocado oil
S
Salt to taste
Directions
1
For the Vegan Egg Sauce:
1
Mix turmeric, garlic powder, onion powder, smoked paprika, black salt, black pepper, tahini or almond butter, nutritional yeast, plant milk, avocado oil, and salt to taste.
t
¼ tsp turmeric
g
½ tsp garlic powder
o
½ tsp onion powder
s
¼ tsp smoked paprika
b
½ tsp black salt
B
Black pepper
t
1 tbs tahini
n
2 tbs nutritional yeast
p
½ cup plant milk
a
1 - 2 tbs avocado oil
S
Salt to taste
2
Heat 1-2 tbs avocado oil.
a
1 avocado oil
3
Cook red onion, red bell pepper, and Dino kale leaves for 4-6 minutes. Season to taste with salt and pepper. Remove from pan.
r
½ red onion
r
½ red bell pepper
D
2 Dino kale leaves
4
Heat a skillet over medium heat. Add 1-2 tbs of avocado oil and tear the tofu right into the skillet into small egg like pieces. Cook for 7 minutes until slightly brown.
5
Add the veggies, black beans, and egg sauce to the skillet. Toss to make sure everything is coated in the sauce and cook for 5 mins while stirring occasionally.
b
½ cup black beans
6
Serve and enjoy!
