What I’m having for breakfast this morning. Recipe adapted from ‘Skinny Bitch in the Kitch’ (I tweaked it) below…I add half an avocado and a quarter cup of brown rice and tomato….its How to Kim✨💫14 to 16 oz firm/extra firm tofu, crumbled with hand or fork
- 1/4 cup brown rice
- 3 scallions, sliced
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast flakes
- 1 tbsp tamari or soy sauce
- 1/2 tsp turmeric
- 1/2 tsp fine sea salt
- 1/2 tsp pepper
- 1/2 tsp refined coconut oil
- 1 cup sliced mushrooms (any kind)
- 2 cups fresh spinach leaves
- 1/2 avocado
In a large bowl, combine the tofu, brown rice, scallions, garlic, yeast flakes, tamari/soy sauce, turmeric, salt and pepper. Set aside.
In a large, nonstick skillet over medium heat, melt the coconut oil. Add the mushrooms and cook, stirring occasionally, until tender, about 1.5 minutes. Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. Stir in the tofu mixture and cook, stirring occasionally, for 5 to 10 minutes, or until any liquid has evaporated and the mixture is hot. Serve immediately.
Source:Skinny Bitch in the Kitch