Place a non-stick pan or skillet over medium heat. Once hot, add a bit of water (about 1 tablespoon). Add in the chopped kale and onion.
Cover pan with a lid. Steam until kale and onion are tender, about 4-5 minutes. Add a teaspoon of water at a time when it dries out.
Once the onions and kale are tender, remove the lid from the pan. Crumble the tofu with your hands into the pan. Increase heat to medium-high.
Season tofu with salt, black pepper, nutritional yeast, turmeric powder, and garlic powder. Stir well.
Cook everything together for 5 minutes, adding more water to keep pan slick. Add kidney beans and cook for another 2 minutes.
Notes
A little bit of turmeric goes a long way. You’re primarily using this just for coloring. I typically add about ⅛ of a teaspoon at a time to get the color I want.
No need to press the tofu block, but I recommend just patting the excess water with a towel or paper towel.
Cook the veggies first. If not, they’ll end up raw and undercooked.
I used water in this recipe to steam cook everything, but you may use oil or vegan butter. My favorite vegan butter is Melt Organic.
If you want to keep itdead simple for this tofu scramble recipe, you can just add in salt, black pepper, and turmeric powder.