1(12-14 oz/ 340-397 g) package extra firm organic tofu
½teaspoonblack Indian salt(kala namek) or sea salt
2tablespoonsfreshly squeezed lime juice
1packed cup shredded kale
1beefsteak or 2 plum tomatoesdiced
1avocadopeeled, pit removed, and diced
1vegan Sour Creamsee Notes
Lime wedgesfor serving
First, rinse the quinoa in a fine mesh strainer and cook according to directions. This should take about 15 minutes.
While the quinoa is cooking, make the scramble. In a large sauté pan, sauté the onion with a few tablespoons of water for 5 minutes. Now add the garlic and jalapeno and continue to sauté for another minute. Add water as needed to prevent burning.
Drain the block of tofu and give it a squeeze over the sink to get out any extra liquid. Now crumble the tofu into the pan and add the nutritional yeast, smoked paprika, cumin, turmeric, pepper, and salt and mix to combine. Cook over medium heat for 5 or 6 minutes until the tofu has firmed up and any liquid in the pan has evaporated. Add the lime juice, mix, taste and reseason as needed.
If the quinoa isn’t cooked yet, cover the scramble and set aside. When the quinoa is done, fluff with a fork, place the shredded kale on top of the quinoa, recover, and set aside for 5 minutes for the kale to wilt.
Now layer the bowls with quinoa/kale and the Mexican tofu scramble. Top each bowl with diced tomatoes, avocado, sliced scallions, and a dollop of Basic Sour Cream (if using) and serve with a lime wedge.
I like to mix the nutritional yeast and all the spices together in a small bowl. This speeds up the recipe and makes step 3 easier.