When potatoes have about 20 minutes left to bake, put a sauté pan on medium heat and add 1 tablespoon of vegan butter or oil
1 tablespoon vegan butter
Once pan is heated, add the diced red onion and cook for 2-3 minutes until lightly translucent. Sprinkle on turmeric powder and mix well, about 1 minute. Add unsweetened, plain coconut milk and sauté for 1 minute.
½ red onion, 1 teaspoon turmeric powder, ⅓ cup unsweetened dairy free milk
Drain the package of tofu and gently squeeze out excess water from tofu in the sink. Crumble tofu in the pan to resemble scrambled eggs.
14 oz package of extra firm organic tofu
Add soy sauce, garlic powder, onion powder and nutritional yeast and mix everything well. Cook until you get the desired amount of liquid out (about 5-8 minutes). Add the kale and cook until wilted.
1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoon nutritional yeast, 1 cup chopped kale
Once tofu scramble is cooked, turn off heat and sprinkle ½ or 1 teaspoon black salt over the scramble and mix in. Adding it at the end will give a stronger "eggy" flavor.
½ teaspoon black salt