Super Scramble


Super Scramble

Serves 4

14 oz extra firm organic tofu

1 teaspoon extra virgin olive oil

1 teaspoon garlic, minced

1/2 cup sweet onion, diced

1 cup rutabaga, diced

1/2 teaspoon crushed red pepper

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon

1 teaspoon dried dill weed

1/2 teaspoon fresh ground black pepper

1/2 teaspoon turmeric powder

1/2 cup nutritional yeast flakes

1 teaspoon Nama Shoyu tamari (sub wheat free for gluten free)

1/4 teaspoon sea salt

6 ounces baby Red Russian kale, trimmed and coarsely chopped

1 tablespoon chia seeds

1/2 cup cooked quinoa

1/2 cup cooked short grain brown rice

Drain the water from the tofu and crumble into a medium sized bowl, using your hands. Add olive oil to a non-stick sauté pan (I prefer the titanium coated pans) on medium heat, then add garlic, onion, rutabaga and crushed red pepper. Cover and cook for 3 to 4 minutes. Add tofu, Dijon, tarragon, dill, black pepper, turmeric, nutritional yeast, tamari and salt. Cover and cook another 10 minutes. Add kale and chia, cover and cook another 3 minutes or until the kale is tender. Stir in the quinoa and brown rice. Turn to low, cover and cook for three to five minutes. Serve hot.



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