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.