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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).
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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.??
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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.??
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4
Taste-test the mixture and modify the spices as needed.
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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.
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6
Remove pan from heat. Fold in cheese, if desired. Transfer scramble to a large bowl.
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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.
