Anti-Inflammatory Tofu and Veggie Scramble
SERVES 2
INGREDIENTS
2 Tbsp extra virgin, cold-pressed olive oil
1 medium shallot, minced
1-2 cloves fresh garlic, minced
1 cup chopped asparagus
1 cup fresh spinach, chopped
1 8oz block extra firm, organic tofu, cubed, pressed with paper towels
1/2 Tsp ground turmeric
Salt and pepper to taste
Possible garnish: nutritional yeast; salsa; or hot sauce
DIRECTIONS
Heat 1 Tbsp olive oil over medium heat. Add shallots, garlic, and asparagus to pan and cook until tender. Add baby spinach and cook until wilted. Set aside. Heat 1 Tbsp olive oil in pan and added tofu and cook over medium het, until the tofu is golden brown. Combine the veggies and tofu, and add turmeric, salt and pepper and gently stir to mix.
* You can use whatever vegetables you want: peppers, squash, scallions, broccoli, zucchini, or squash *
