Tofu scramble with the works! This savory vegan breakfast is packed with flavor and loaded with crispy potatoes, juicy red bell peppers and hearty kale.
Coat the bottom of a large skillet with the oil and place it over medium heat.
Give the oil a minute to heat up, and when it begins to shimmer add the potatoes and onions.
Cook the potatoes and onions, flipping occasionally, until the potatoes are fork tender and crisp on the outside, and the onions are soft and browned, about 10 minutes.
Add the bell pepper. Cook about another two minutes, until the pepper begins to soften up.
Push everything to the sides of the skillet and add the garlic to the middle. Cook the garlic for about 1 minute, until very fragrant.
Break tofu into bite-sized chunks and add it to skillet. Flip everything a few times with a spatula to mix the ingredients.
Cook for about 5 minutes, flipping occasionally, until the tofu begins to dry up and crisp in spots.
Add the kale, in batches if needed, letting each batch wilt slightly before adding the next.
Stir in the soy sauce, nutritional yeast, cumin, and turmeric. Flip everything again to incorporate the ingredients. Cook for 1 to 2 minutes, until most of the soy sauce dries up and the kale has fully wilted.
Remove the skillet from heat and season the scramble with hot sauce, kala namak, and black pepper to taste.
Serve with toppings and accompaniments of choice.