Step 1

Make sure to squeeze the excess water from the previously frozen tofu. You may actually squeeze it with your hands very easily as it is like a sponge after freezing. Once excess water is removed, crumble the tofu into small peices.

Step 2

On medium heat, warm the pan with oil breifly before adding tofu to the pan. To get a nice sear on the tofu I recommend not stirring or moving it for 3 minutes.

Step 3

After the first stir, make a small space in the pan by moving the tofu aside to add the garlic. Cook for 2-3 minutes without stirring until it is fragrant. Resist the urge to stir continually. Tofu has a much better texture when it is allowed to sear properly and it will only sear by having prolonged contact with a hot surface.

Step 4

Now add the seasonings and tomatoes and cook for 3 minutes.

Step 5

add broccoli, stir into cooking scramble, then add the kale, the water and cover the pan. Set the timer for 4 minutes. Do not open the pan for 4 minutes. Whhen the timer goes off, uncover the scramble and stir it. I like my kale to have some textural integrity so for me this is a good ready point. If you like your kale softer, simply stir and cook covered for an additional 2-3 minutes.

Step 6

Serve with sliced avocado and chili flakes for some heat.