Photo & Recipe courtesy of Rebecca DeSimone
This Mexican twist on eggs anytime is full of flavor and nutrients. It is packed with protein, vitamins, and minerals to nourish your body. The secret ingredient that gives the tofu that yellow egg like color is turmeric, which is a natural
anti-inflammatory that is phenomenal for the body. This meal is perfect for breakfast, lunch, or dinner. I promise, it will not leave you disappointed!
Ingredients:
1 Pack of extra firm organic tofu
1 Orange bell pepper
1/2 Red onion
3 Cloves of garlic
1 Teaspoon turmeric
1/4 Teaspoon pink Himalayan salt
1/4 Teaspoon of black salt( for egg taste)
1/4 Teaspoon of black pepper
1/4 Teaspoon cumin
2 Tablespoons olive oil
Bowl:
1 Haas avocado
3 Cups of steamed kale
1 Cup of cooked jasmine rice(or preferred grain of choice, quinoa, brown rice, etc.)
Directions:
1. Chop up the onion, bell pepper, and garlic into small pieces and place it in a pan with 2 tablespoons of olive oil on medium heat.
2. Take the extra firm tofu and crumble it with your hands, it should begin to look like scrambled eggs. Once you crumbled the tofu place it on the pan.
3. Next you can add on all the spices, turmeric, pink Himalayan salt, black salt, black pepper, 1/4 tablespoon of cumin and mix it around in the tofu. The tofu should begin to look yellow from the turmeric.
4. For best results cook the tofu on medium heat from 5-6 minutes each side, make sure to stir around. If you prefer your scramble more well done cook to your desired time.
5. Once your tofu is cooked you can place it on top of your jasmine rice, steamed kale, and place avocado.
Feel free to get fun with your scramble, you can even make sandwiches out of the scramble on whole grain bread or mix it into a salad, whatever you heart desires! Now enjoy!