Leftover tofu scramble, quick fire-roasted tomato and pita, and the Mighty KMG 💚
This lovely plate came together quite quickly. I first used the torch to prep the tomato and pita, about a little over a minute on the tomato and 20-30 seconds on the pita.
I then split the skillet between the leftover scramble on one side, with a splash of reheating water, and a handful of frozen chopped kale & mushrooms on the other. Stir one, stir the other, repeat. After about two minutes, I added a scoop of jarred garlic and cooked about one more minute until the scramble was creamy and the KMG was lightly sauteed.
Bonus: some of the kale bits got in the scramble, which I find aesthetically enjoyable. Oh, and I white peppered the scramble just before eating with the tiniest pinch of salt, too. It doesn't take much, if any additional salt sometimes—it's already salted with the kala namak. Power food to start the day! 😋😊
Oh, I'll be posting the Chile Colorado recipe soon. There are a few steps and I wanted to make sure it reads clearly. I'm still enjoying those leftovers!
#plantbased #tofuscramble #themightykmg #fireroasted #oilfree