Leftover tofu scramble, quick fire-roasted tomato and pita, and the Mighty KMG ๐Ÿ’š

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 sometimesโ€”it's already salted with the kala namak. Power food to start the day! ๐Ÿ˜‹๐Ÿ˜Š

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