It’s Birthday Week and it started with a nice long weekend in the desert! Palm Springs was perfect and we wrapped up on Sunday with a quick trip to Joshua Tree to see what JT living quarters might look like. There may be a project brewing but we will have to see about a few details.
Coming home is always great but we don’t typically prepare our fridge for our return, except to leave everything and then sort it out on arrival! This morning I tackled the fridge and found lots of goodies for a quick and tasty breakfast. The family was so impressed and I even heard the words, ‘restaurant worthy’ so I thought I’d jot this one down to share. I hope you enjoy it as much as we did!
Quick Tofu Scramble
- 1/2 pound firm tofu, preferably sprouted
- 1 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/2 cup chopped onion
- 1/2 cup veggies, finely chopped broccoli, cauliflower, asparagus
- salt to taste
- 1 Tbsp. avocado oil
- 3/4 cup cooked sprouted brown rice
- 1. Drain tofu and squeeze gently with hands to release a much water as possible. Crumble into a mixing bowl.2. Heat a skillet on medium heat. Add avocado oil.3. Add onions to oil and cook until until soft.4. Add veggies and continue to cook over medium heat.5. While onions are cooking, mix tofu with seasonings. Stir thoroughly.6. When veggies are still tender crisp, add tofu and continue to cook.7. When tofu is heated through and veggies are cooked to your liking, add cooked grain of choice…I used sprouted brown rice. Stir and cook until heated through, about 2 minutes more.Serve with sirracha or salsa, or stuff into a tortilla for a breakfast burrito.A chopped fruit salad is a nice side compliment!