Alkaline Diet Recipe #27: Tofu Scramble
This is a delicious and filling brunch or breakfast time meal in our home. I am not a big fan of tofu for reasons I have mentioned in my writings so we don’t use it too much however when we do use it we use a sprouted tofu that is far more nutritionally dense and far less processed. It is in fact alkaline also. This recipe is enough for 4 people
1 red Bell pepper cut in rings
2 yellow Bell peppers, cut in rings
2 orange Bell peppers, cut in rings
(If you can’t get mixed colors just make up the numbers with what you can.)
1 large onion cut in chunky rings (you can use more if you love onions a lot!)
2 cloves fresh garlic, crushed
2 stalks fresh Rosemary, left whole
2 bushy stalks fresh Thyme, left whole
2 stalks fresh Sage, left whole
1 pack firm WildWoods sprouted Tofu cut into cubes (rinse off the liquid it is sitting in from the packet and leave to sit in alkaline water until ready to use)
4 tablespoons olive oil
Celtic Salt or pHlavor
How to Make
Warm the olive oil in a large heavy saucepan and add the onions, herbs and garlic and sauté for about 2 minutes on simmer.
Add the peppers and sauté for approx. 5 minutes until the mixture is getting noticeably coated and slightly soft – you don’t want to over cook the peppers, as they are delicious when they have a crunch left to them.
Drain the tofu that has been sitting in the fresh alkaline water, and pop into the pan. Mix around, place the lid on and leave for a further 5 minutes, stirring once.
Sprinkle with fresh salt and pour on a little more olive oil.
You can serve this a number of ways – either as is on a plate or you can toast some healthy millet bread, or Manna bread and spoon the mixture on top – totally delicious.
As an alternative you can use a less firm tofu and mix it around the pan a little so it resembles scrambled eggs – Yikes, remember eggs?!!!
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Fiona, The Cleansing Diva!
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