Tofu Taco Breakfast Scramble!

Serve on tacos or with a side of hashed browns.

-1/2 – 1 block of tofu
-1 can of beans
-handful of diced onions
-handful of diced bell peppers
-chopped cilantro & onions for topping + lime wedges
-optional: kale or greens
black salt (aka sulfur salt),
garlic powder,
roasted coriander.

To make:
Heat a pan (for best results with tofu, use cast iron skillet or wok) on medium to medium-high heat and add oil. Test the temp by placing a single tofu in, when it sizzles well, throw in the rest and stir to coat in oil. Fry until light golden brown, then add seasonings, bell peppers & onions until thoroughly cooked. Add beans and stir occasionally until heated through.
In the last 2 minutes of cooking add in chopped kale & toss until wilted.
Top with cilantro, onions & a lime wedge.

To Serve:
Serve in a corn taco shell with or with out hash browns