Breakfast for Dinner

I've never been one to really pay attention to proper meal times. I've been known to have mac'n'cheese at any hour of the day, and tonight I decided that nothing sounded better than breakfast for dinner. If you serve this as dinner, I highly recommend pairing it with a margarita.

Tofu, Pepper, and Kale Skillet
(Makes 1 serving)

• 1/2 small bell pepper cut into thin inch long strips.
• 1 serving of lite firm tofu (about 5 oz.) cut into 1/2 in. cubes
• 1/4 c. black beans (I used canned, which were drained and rinsed)
• 1/2 c. chopped baby kale
• 1 large egg
• 1/4 avocado
• 1/2 tsp minced garlic
• season with salt, cumin, and chili powder to taste
• hot sauce and cilantro are optional

1. Heat a small skillet to medium and add a small amount of olive oil to the pan. When it is hot, add the garlic and let cook for about a minute.
2. Add beans, tofu, peppers, and seasoning.
3. Stir the mixture semi-frequently until peppers are soft. Add the kale and cover for a few minutes.
4. Remove the mixture from the pan and place on a plate. Cook the egg to your liking (I prefer over easy) in the same pan then place on top of the kale, tofu, and bean mixture.
5. Garnish dish with sliced avocado, cilantro, and whatever hot sauce you like (I'm a big Cholula fan!).
6. Eat everything ;)

Calories: 310     Carbs: 21g     Fat: 17g     Protein: 23g     Fiber: 10g