Tomato-Basil Tofu Scramble with Garlicky Kale

Steps

1. Prep first: press and crumble the tofu, halve the cherry tomatoes, chop the kale and red onion, mince the garlic, tear the basil and chop the parsley. Divide the olive oil into one third for the kale and two thirds for the scramble, and divide the salt in half.
2. Heat the one third of the olive oil in a large skillet over medium heat. Add half of the garlic and cook 30 seconds until fragrant.
3. Add the kale and half of the salt, and cook 4 to 5 minutes, tossing, until wilted and tender. Stir in the lemon juice, then move the kale to a platter and keep warm.
4. Wipe the skillet, add the remaining two thirds of the olive oil and heat over medium. Add the red onion and cook 3 minutes until soft, then add the remaining half of the garlic for 30 seconds.
5. Add the cherry tomatoes and cook 3 minutes until they start to burst and turn jammy.
6. Add the tofu, edamame, turmeric, garlic powder, the remaining half of the salt and the black pepper. Cook 5 to 6 minutes, stirring gently, until the tofu is hot, golden and lightly browned in spots.
7. Take the skillet off the heat and fold in the basil and parsley.
8. Spoon the scramble over the garlicky kale, sprinkle with the pumpkin seeds and serve.