Vegan Portabella, Kale and Sauteed Onion Tofu Scramble

I saw this recipe yesterday on another blog and decided to change it up a little bit to better fit my taste (and available time that I had to cook the meal).  One of my favorite flavor combinations is kale mixed with any type of mushroom sauteed all together with some tahini and onions! This recipe allowed me to crumble in some firm tofu which made the flavors even more exciting. 

I also prefer to use very little to no oil when cooking.  The same goes for my feelings about adding salt to recipes.  Instead of oil I like to keep a measuring cup with a few tablespoons of water to add in when things begin to stick to the pan.  A lot of what makes vegan eating exciting is the natural flavors that come through.  Getting back to tasting our food the way in which it was intended to taste is beyond refreshing. 

Ingredients
1 medium yellow onion, chopped
2-3 Portabella mushroom caps, cubed
1/2 block firm tofu
1 Tbsp tahini
1 tsp soy sauce (This will act as your salt for the recipe.)
2 cloves garlic, minced
1 cup of kale, rinsed, ribs removed and torn into bite size pieces.
1 Tbsp fresh lime juice
1 tsp Sriracha
1/2 cup of water, divided
2 Tbsp raw peanuts for garnish (Optional)

Makes 2-3 servings.

In a large skillet, saute the onion over medium heat until light brown in color (about 7-10 minutes).  Add in minced garlic.  Saute for another minute or so. Remove from pan, place in a bowl for later and let cool. 

Add the chopped cubed mushrooms with 1 tablespoon of water and saute for 2  minutes. 

Add the kale and continue to cook until the kale is wilted and turns a bright green color--about another 5 minutes. Remove from pan and add to the onion mixture.

Next, crumble the tofu into the pan.  You won't need any water right now because the tofu has plenty of water in it.  Cook until tofu starts to look dry (about 5-7 minutes). 

Whisk together the tahini, soy sauce, lime juice and enough water to achieve your perfect consistency. I like mine right in the middle, not too runny and not too thick.  Pour the mixture on top of the tofu and add back in the bowl of onions, mushrooms and kale.  Mix to coat everything with the tahini sauce.

Serve and enjoy.