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Simple Scrambled Tofu and Kale

I've long relied on soups as a way to cram as many vegetables as I can into my family's diet, but the truth is, my daughter prefers to eat her leafy greens mixed into one of her two favorite foods:
4 Servings - 30 min -
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Servings:4  | Calories:190 | Total Fat:7g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 21g
7 %
Fiber 7g
28 %
Sugars 2g
Cholesterol 0mg
0 %
Sodium 1132mg
47 %
Protein 19g
38 %
39% Tofu
24% Nutritional yeast
22% Kale
13% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 red bell pepper, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
14 ounces tofu, firm or extra-firm, crumbled
1 1/2 teaspoons smoked paprika (mild or spicy)
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
1/4 teaspoon turmeric
1 bunch kale, stems removed and discarded and leaves thinly sliced (about 12 ounces)
1/4 cup nutritional yeast
additional salt & pepper, to taste

Directions : View recipe directions on
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