Sunday, January 15, 2012

Breakfast this morning

I love having a nice tofu scramble on mornings when I have time to cook something more substantial than hot cereal.

For this scramble I put just a dash or two of olive oil in a saute pan sauteed garlic, two types of kale (dinosaur and red), roasted red peppers, shiitake mushrooms and some "bacon" bits.  The tofu was crumbled and tossed with some kala namak (black salt) for eggy flavor, tumeric and lemon juice, before being added to the pan with the veggies.  I added a dash of liquid aminos and a sprinkle of nutritional yeast and salt and pepper.  I love having my scramble with fresh avocado, so I can have some in every bite of scramble.  So delish!

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