Spiced Citrus Tofu Veggie Scramble

• 2 tablespoons olive oil
• 1 large carrot, shredded
• 1 small onion, diced
• 1 teaspoon ground cumin
• 2 teaspoons tumeric
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons frozen orange juice concentrate
• 15 ounces silken tofu, smashed
• 1 cup baby spinach
• 1 cup kale, thinly sliced with ribs removed
• feta cheese
• whole-wheat tortillas
• salsa (optional)

1. Prepare tofu, squeezing out as much excess tofu liquid as possible. (This can be achieved by wrapping tofu in a paper towel and microwaving for 1-2 minutes).
2. In a large saucepan, heat olive oil over medium heat. Add carrots, onions, and about half the amounts of soy sauce, apple cider vinegar, tumeric, cumin and a dash of pepper. Saute until the onions have translucent edges and the carrots have softened, about 5 minutes.??
3. Add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest (or orange juice concentrate). Saute for 4-5 minutes over medium heat, cover off so the excess liquid evaporates.??
4. Taste-test the mixture and modify the spices as needed.
5. When tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in spinach and kale. Saute until veggies wilt.
6. Remove pan from heat. Fold in cheese, if desired. Transfer scramble to a large bowl.
7. In the same pan, heat a light coating of olive oil from a spritzer (or cooking spray). Add tortillas, one at a time, and cook for 2-3 minutes, until tortilla browns. Flip and cook for same amount on the other side. Spoon scramble into warm tortillas, and serve with salsa if desired.

olive oil, carrot, onion, ground cumin, tumeric, soy sauce, apple cider vinegar, orange juice, silken, baby spinach, kale, feta cheese, tortillas, salsa

Taken from food52.com/recipes/20546-spiced-citrus-tofu-veggie-scramble (may not work)