(Yields about 4 servings)
12 oz. Tofu, medium/firm
1 cup Mushrooms, sliced
3/4 cup Squash, diced
3/4 cup Purple Cabbage, sliced
1/4 cup Onion, diced
1-2 tbsp Hemp Seeds
1 tbsp Coconut Oil, optional
1 tbsp Garlic, minced
1/2 – 1 tsp Turmeric, depending on color desired
Green Onion to top
Non-dairy Cheese to top
Salt & Pepper, to taste
Press your tofu for 5-10 minutes in paper towels or a clean dish towel. You can rest a book on it while you prep the veggies.
Wash and slice/dice all your preferred veggies, you can use whatever you’d like.
In a large skillet over medium heat, add your oil and evenly coat your pan.
Carefully add in your onion and let it cook for 1-2 minutes alone.
Now add in your garlic and any veggies that take longer to cook, like zucchini or squash. You want to time it out so each veggie is done all at once.
Unwrap your tofu and either do a rough chop through it or break it apart into the pan.
Using your spatula, start breaking apart the bigger pieces till everything is as desired.
Sprinkle on your turmeric and mix everything together till it’s evenly coated. Now’s the time to also add in your other spices, like salt & pepper.
Add in the rest of your veggies and let everything cook together for another 5-8 minutes, or until done.
Finish off with a healthy sprinkle of hemp seeds, fresh green onion and serve hot with your favorite breakfast sides. Like toast, with my hemp seed pesto or fresh fruit.
You could also start this recipe with diced potatoes and then add in the base of tofu plus turmeric and make a scramble/hash. Enjoy!