Tofu scramble with cavolo nero and turmeric

Ingredients

For 1 serving

• Tofu150 g
• Tuscan kale70 g
• Turmeric1 pinch
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Saltto taste

Contains: gluten, soy,

In season: October – February

Method

1. Wash the cavolo nero, strip out the tough central rib and cut the leaves into thin strips; crush the garlic clove with the heel of your hand.
2. Drain the tofu, pat it dry with kitchen paper and crumble it roughly with a fork.
3. Heat the oil in a non-stick pan over medium heat with the garlic and sauté the cavolo nero for 5 minutes, stirring, until wilted and tender; add a splash of water if it sticks.
4. Remove the garlic, add the tofu, turmeric and salt and cook for 4 minutes, stirring, until the tofu is hot and evenly yellow.
5. Meanwhile toast the rye bread for 2–3 minutes until crisp and serve it with the tofu.