Organic brown rice, tamari & olive oil,
organic tofu scramble with red & green peppers, black beans, diced tomato, salsa, fresh cilantro, and avocado
Not exact matches
While I do still eat eggs (from the free range,
organic small family farm down the street), when those hens aren't layin, I'm doing
tofu scrambles.
In lieu of eggs,
scrambles made with
organic tofu, veggies, and spices are my jam when I need a little savory kick in the morning.
Tofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale le
Tofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm
organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale le
tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale leaves
In lieu of eggs,
scrambles made with
organic tofu, veggies, and spices are my jam when I need a little savory kick in the morning.