2 large carrots (or 3 medium)
green leaf or romaine lettuce (enough for two)
1 medium green or red pepper
1 medium head broccoli
2 small tomatoes or enough grape tomatoes for 2
1-2 cloves of minced fresh garlic
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/2 - 3/4 package of medium to firm tofu
(optional) maple syrup
salad dressing of choice
1 tablespoon olive Oil
This is a quick and delicious recipe that I like making all the time. You can substitute any of the veggies for whatever you prefer in your salad. All ingredients should be organic. If you aren’t using all organic ingredients for your veggie dishes, you’re missing out on a world of flavor as well as risking your health. Organic ingredients are of a much higher quality than non-organic, so I highly recommend only using organic ingredients.
I don’t follow strict measurements when cooking, so feel free to add less or more of anything. Remember, you are your own critic, so make what tastes good to you.
Start by heating the olive oil in a medium sized pan. Crumble the tofu into the heated oil and fry the tofu on just under medium heat, stirring occasionally.
While the tofu is frying, cut up your lettuce and all veggies other than the tomatoes and peppers and place in a large bowl.
Slice the pepper in thin strips lengthwise and add to the tofu once the tofu is slightly brown. Fry the pepper and tofu for 2-3 minutes, stirring occasionally. Add the garlic (2 cloves if you like garlic a lot) and fry until the garlic slightly browns. **Note** You do not want to overcook the garlic. Once it passes the browned stage it will have lost its flavor.** Also, when you add the garlic, add the salt and pepper to the tofu (I like to also sometimes use a spicy pepper grind).
While the tofu is finishing, add your salad dressing and toss the salad to coat well. My personal favorite is Annies Papaya Poppy Seed dressing. It’s fantastic.
Slice the tomatoes once the salad is tossed. As the tofu finishes, you can add some maple syrup for the last 3 minutes of frying (this is especially good if it’s spicy tofu). Serve the salad on your two plates. Put the tofu scramble on top, then add the sliced tomatoes last. The reason I leave the tomatoes for last is because it allows you to enjoy their flavor without being covered in dressing and they also add some really beautiful color to this dish.
Sprinkle some hemp seed on top for some extra taste and nutrition and enjoy!