Here’s a way you can do it…
This is what we saw the other day on the way to work. We actually saw the cow looking at us. It broke our hearts. It was also very cold that day and all the animals were exposed to those conditions. That is just not right.
Today’s recipe is dedicated to the cow we saw and all the animals who are part of the farm factory system.
12 ounces extra firm tofu
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp kosher or sea salt
1 T. olive oil
1/2 cup diced onion
1/4 cup diced fresh poblano chili (you could easily use diced green chiles from the can)
1/4 cup diced button mushrooms
1 medium tomato, diced
1 1/2 cups baby spinach leaves
1 ripe avocado, thinly sliced
1/4 cup chopped fresh cilantro
Drain tofu and crumble into a medium bowl. Add turmeric, curry powder, and salt; stir well to incorporate spices.
Heat oil in a large nonstick skillet over medium. Add onion, poblano, and mushrooms; sauté until onion has turned golden, about 5 minutes. Stir in seasoned tofu and cook for 3 minutes. Add tomato and spinach; cook until spinach has just wilted, about 1 minute. Spoon veggie tofu scramble onto four plates.
Garnish with avocado slices, and sprinkle with cilantro. Serve with salsa on the side.
Now, I know some of your are tofu-skittish, so I took some pictures of this fabulous, and I mean fabulous dish, to allay any fears. This dish rocked our world!
Enjoy your Meatless Monday. Eat, think, workout, and live consciously.