tastie tofu scrams
Woke up wanting this and made it.
-1/2 brick tofu medium firm
-1/2 can black beans rinsed
-6 stems asparagus broken up
-1 onion
-2 cloves garlic
-salsa to taste
-any veggie oil
optional: sprinkles of turmeric (health and colour), cayenne pepper (spicey) and nutritional yeast or cheese.
Fry up the chopped onion, then the garlic in the spices, when almost brown add tofu and then the black beans.
Add nutritional yeast if you want ( it’s a veggie cheesy flavoured substitute loved by vegans in their scrambles ;)
Stir it around a bit and let it sit for around approx. 5 minutes on medium, add in the salsa and asparagus, lower the heat and let it sit with a loose lid on it for around 10 minutes.
So fast. So good. Full of goodness.
some notes to help you brutha’s and sista’s out with our next gluten free dinner party snax.
white bean and kale stew
- a little extra virgin olive oil (about 2-3tbsp)
- 1 onion ( i like to to use 2 of the smaller ones)
- 3 cloves of garlic
- 2 celery stalks, diced pretty small
- 2 organic carrots, diced
- fresh ground pepper and sea salt
- a big can of whole tomatoes (keep the juice because we are going to be using it)
- 1/2pound of small potatoes, diced
- a big can of white beans (drain then wash them)
- 1 lb of kale torn into smaller pieces
- a handful of diced up turnips
- Heat the oil in a larger pot….add your onions, garlic, carrots and celery…add a little salt (that’s how the flavors stay reserved).
- Cook the veggies until a little tender.
- Turn the heat up and put in the whole tomatoes with the juice…add the potatoes, beans, turnips and about 5cups of water
- bring to a boil then turn down to simmer until potatoes are cooked…about 10minutes
- now its time to throw in the kale….cook for about 2 minutes….season and there ya go.
- bon appetite :)
