Tofu Scramble (serves 4)
With a whopping 15 grams of protein per serving you will be able to answer anyone who asks, “but where do vegans get protein?” The calorie count is low a well, coming in under 200 calories per serving. This dish is also rich in vitamins and minerals, especially iron, and B vitamins. Add color to your plate with sliced tomatoes and complete your meal with a bowl of summer berries topped with coconut or soy yogurt. Bon Appetit! ~ Glyn
14 oz extra-firm tofu
1 tsp. ground turmeric
1/4 tsp. pepper
1/4 cup bell pepper, chopped
1/8 tsp onion powder
2 tsp tamari
2 tbsp nutritional yeast
1/4 tsp garlic powder
1/2 tsp ground ginger
1 tsp. curry powder 3 cups swiss chard
1 cup chopped mushrooms
1/4 cup chopped onion
2 tsp coconut oil
1 oz. chopped cashew
1/4 cup chopped cilantro
1 tbsp shredded coconut
Additional Tamari and Thai Garlic Chili Sauce as desired.
1 Combine the first ten ingredients. Mix with a fork breaking up any chunks.
2 Cover and refrigerate 8 hours or overnight.
3 Rinse the chard and remove the stems. Stack the leaves and cut into 1″ strips.
4 Saute the chopped onion and the mushrooms in the oil.
5 Stir in the chard and cook, stirring occasionally until the chard wilts and shrinks (about 5 minutes)
6 Stir in the seasoned tofu and cook until heated through.
7 Top with the chopped nuts, grated coconut, and the cilantro.
Degree of Difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 8 hours
Total Time: 8 hours and 45 minutes
Serving size: 1/4 of a recipe (6.9 ounces).