5 Minute Tofu Scramble
This is my go to “Im in a hurry and need to eat a protein brekkie and want something fast” go to.
It’s so easy it literally takes 5 minutes
Start by putting a piece of your favourite toast on to cook,
Roughly chop, half an onion or half a small bulb of fennel, smash a couple of garlic bulbs and throw them in a fry pan with a glug of olive oil.
as that’s cooking roughly chop a tomato and chuck that in.
grab your favourite tofu, I like the soft tofu for this scramble and really, it doesnt matter, whatever type you have on hand, throw it in.
slice a quarter of a lemon and squeeze it over the tofu scramble.
go outside and pick some mint and parsley, chop it and throw it in the pan.
spread your toast with olive oil or nuttelex or leave it and serve your yummy 5 minute tofu
salt and pepper to taste.
literally 5 minutes to deliciousness.
Sunshiniest Tofu Breakfast Scramble
a little olive oil to cook with, or use water if you dont want to use oil.
your favourite organic tofu
2 tspns ground turmeric
1 carrot grated
1/2 cup cooked quinoa
1 tblspn nutritional yeast
tamari or soy or Braggs flavour to taste
1/2 bulb fennel or 1/2 red onion, chopped
1-2 cloves garlic, chopped
1-2 leaves kale, shucked from stalk and sliced finely (or any green leafy veggie, spinach works well too, even lettuce)
Half a lemon divided into two.
In a bowl grate carrot, add the cooked quinoa, nutritional yeast, turmeric and tamari. and mix together.
In a fry pan, saute the femnnel/onion. Do this slowly to caramelise the onions, add the garlic and continue to cook for another few minutes. your kitchen will be smelling delicious now….
Add the sunshiney yellow carrot/quinoa/yeast and tamari mix to the frypan.
Add the tofu after a few minutes of cooking, let the quinoa get a bit crunchy and stick a little first.
Add the chopped kale
Stir stir stir till the kale has cooked to your liking.
squeeze the quarter of lemon onto the dish and stir through.
Serve immediately with a yummy toasted slice of spelt bread (or bread of your choice ..or no bread!!) squeeze the quarter lemon left on to the scramble, salt and pepper to taste.
I’ve also made this as a toastie….it is to die for!!
Shut The Front Door Best Smoothie Ever
I’m not really a smoothie type person, but honestly this smoothie is the bombdiggitty. My friend Cherie Lydon from Kitchen Green at Eveleigh Market here in Sydney and Lyden Vitality, created this recipe.
3-4 stalks of (preferably organic) Kale
1/2 – 1 frozen banana (depending on size)
a few pieces of fresh cut then frozen pineapple
a handful of fresh mint
1/2 cup coconut water
1/2 cup coconut milk
a teaspoon of fresh turmeric (optional)
I just put it all into the blender and whizz away.
I whizzed it with the coconut water first, then added the coconut milk.
In this particular one I left out the turmeric as I’d had quite a bit already that day. I’ll add another pic another day with the turmeric.
here’s how it ends up!!
Drink and enjoy!! the goodness of the Kale (which I had just picked from my garden-could not get any fresher) the mint…everything together is a perfect combination. I often have this just for breakfast or for a mid morning or afternoon snack. if you prepare everything and have it ready to go, Bob’s your uncle yumm-a -licious.
To connect with Kitchen Green click the link below
Mung Bean and Kale Soup
This is one of my favourite all time meals. Its so, so easy to prepare and so delicious. It makes enough to put some in the freezer to save for another night.
A good glug (about 3-4 tablespoons) of Australian Olive oil-I use Aussie Olive oil cause its the freshest and tastes the best of all the olive oils to me!
- 1/2 onion chopped
- 2-3 big cloves of garlic chopped
- AT LEAST 2-3 tablespoons grated ginger
- 1 cup mung beans, rinsed. Make sure you get actual dried mung beans
- not mung bean sprouts!!
- 7 cups water
- 2 cups washed & chopped kale
- 1 -2 tsp ground turmeric
- 1 tbspn ground coriander
- salt and pepper
- lemon juice to taste
In a large pot, heat the olive oil then add the onions. cook on a moderate heat for 3 minutes until they start to sweat. Add the garlic and cook for about another minute.
Add the spices and the salt and pepper, stir well to combine and then add the mung beans.
Add the water, cover and cook for approximately 35-40 mins. Check the beans after 20 mins to make sure there’s enough water and add the kale. when the beans are ready, taste and adjust the salt and pepper and add a bit more liquid if you think it needs it.
Serve into your bowls and add the lemon juice just as you serve.
Deliciousness in under one hour and a great and tasty meal.
Mung beans are an excellent source of Fibre, Protein, Calcium, Vitamin C and Iron
Kale is a great source of vitamins A, C , Calcium and Iron