Scrambled Tofu with Kale and Mushroom
This is a clever twist of using scrambled tofu instead of white eggs. This is loaded with protein, iron, vitamin D, calcium, magnesium, fiber. This recipe is loaded with macros and micro nutrients required for running.
Note: feel free use the same recipe as you do for egg burji. Just use scrambled tofu and kale as the core ingredients around which rest of the recipe is built. So, feel free to not include mushroom or add other veggies instead. You can not really go wrong with this.
Key Ingredients
1 package extra firm tofu
2 cups chopped kale
2 colored peppers
1 onion
2 green onions, sliced
2 cloves garlic, minced
Sliced mushrooms
1 cup millet boiled and fluffed (e.g., proso, barnyard)
2 teaspoons turmeric
½ teaspoon smoked paprika
¼ teaspoon black pepper
salt, as needed
1 tablespoon extra virgin olive oil
INSTRUCTIONS
Remove tofu from package, and press it by wrapping it in paper towels and placing it between two plates with something heavy on top for 5 minutes, to allow extra liquid to drain off tofu.
Place tofu in a bowl and crumble with your hands to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt.
Heat olive oil in a skillet and sauté green onions, garlic, onion, peppers, and mushrooms for about 5 minutes.
Add crumbled tofu, chopped greens, and sun-dried tomatoes and sauté just until greens start to wilt (about 2 minutes). Serve immediately.
Boil the millet (e.g., proso, barnyard or millet of choice) and fluff it up
