VEGGIE TOFO SCRAMBLE (SERVES 2)

VEGGIE TOFO SCRAMBLE (SERVES 2)

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1/4 cup chopped red onions

1/2 jalapeño, seeded and membranes removed (if you like it hot, leave seeds)

1/2 cup baby bella mushrooms, sliced

1 teaspoon coconut oil

1/2 cup organic tofu or tempeh

1/8 teaspoon of  sea salt

1 teaspoon dried coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 cup chopped, fresh tomatoes


Sauté red onions, jalapeño, and mushroom in coconut oil until slightly softened. Crumble tofu (or tempeh) using a fork. Add seasonings and crumbled tofu to the sautéed mixture and cook for 3 minutes. Add chopped tomatoes and serve.


Whisk oil, vinegar, shallots, mustard, paprika, salt, and pepper in a large bowl.
Add rice, lentils, carrot, and parsley. Mix well and enjoy.

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