|For a super tasty no-cholesterol alternative to breakfast eggs, try this plant-based tofu recipe. (Including a dose of daily greens). |
|Ingredients:1/2 tbsp olive oil (or 3 tbsp water)|
1/2 cup diced green or red capsicum
1/2 cup of diced spanish, white or yellow onion
1 1/2 tsp minced garlic (about 3 small cloves)
1/4 cup nutritional yeast
1 x 450gm block extra-firm tofu (pressed to remove excess fluid)
2 tsp turmeric
2 cups chopped fresh spinach or kale
salt and pepper to taste
1/2 cup diced potato added in step 1
1/2 cup grated carrot added in step 3
1 cup chopped broccoli added in step 3
1 sliced zucchini added in step 3
1. In a large pan over medium heat, heat the oil (or water). Add the capsicum, onion, and garlic, and sauté for 5 to 7 minutes or until the capsicum and onion are tender.
2. Using your fingers, crumble the tofu into the pan
3. Add the nutritional yeast and turmeric to the tofu and veggie and mix thoroughly.
4 Mix in the spinach (or kale). Cook for another 5 minutes, string occasionally.
Sprinkle with salt and pepper.
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