VEGGIE TOFO SCRAMBLE (SERVES 2)
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.
- Caro Doss