Mexican Tofu Scramble with Kale and Cauliflower Rice

January 12, 2015

This Mexican tofu scramble sits on a bed of cauliflower rice and kale for a quick, easy, low carb, healthy dinner that is perfect for Meatless Monday!

1 14oz Package of Firm Tofu
4 Cups Packed Kale, torn into bite sized people
2 Tbsp + 2 tsp Olive Oil, divided
Salt/pepper
6 Cups Cauliflower, roughly chopped (1 Large head)
? Cup Onion, diced
¼ tsp Smoked Paprika
½ tsp Cumin powder
2 tsp Garlic, minced
2 tsp Adobo sauce (from a container of chiles in adobo sauce)
? Cup Salsa of choice
1 Tbsp Fresh lime juice
1 Cup Cilantro, roughly chopped
1 Large avocado, roughly chopped
4 Poached eggs (optional, but..do it.) *

Preheat your oven to 400 degrees. Begin by pressing and draining the tofu. To do this, open the package of tofu and drain it out. Then, wrap it generously in paper towel and put it on a plate. Put another...
See the full directions on my site

Nutritions

Calories
593

Sodium
24785mg
1032% DV

Fat
41g
63% DV

Protein
9g
19% DV

Carbs
46g
15% DV

Fiber
8g
35% DV