Recovery Scramble

Servings:
Categories: Breakfast, Dinner, Lunch, Main Dish, Vegan


Ingredients

• 1/2 cup minced onion
• 1 garlic clove , minced
• 2 tsp minced ginger root, or 1/2 tsp ginger powder
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• 2 tsp coconut oil I again only use water to cut down on the fat ( bad)
• 1/2 cup finely diced mushrooms
• 1/2 cup finely diced zucchini
• 1/2 cup finely grated carrots
• 1/2 cup finely diced red bell pepper
• 1 1/2 cup finely chopped spinach
• 2 tbs minced cilantro
• 1 pkg firm tofu
• 1/4 cup nutritional yeast
• 1/2 tsp sea salt
• 1 tsp paprika
• 1/2 small jalapeno
•
• Whole grain tortilla


Directions

In a medium skillet over medium low heat, saute the onion , garlic, ginger, turmeric, and black pepper in coconut oil for 2-3 mins. Add the mushrooms, zucchini, carrots, bell pepper, spinach and cilantro and saute for 5 mins. Crumble the tofu and add the veggies along with the yeast , salt, and paprika and jalapeno. Saute for an additional 10 mins, stirring occasionally. Add more salt and pepper to taste. Serve over a whole wheat tortilla.

Tasted much better second day or if make in morning and eat at night.