TOFU SCRAMBLE WITH LOTS OF VEGGIES (NO OIL, NO SUGAR) - BY THE HAPPY VEGAN COUPLE

Tofu scramble is a great dish for anyone trying to figure out what to eat instead of eggs. Georgie's version adds a lot of healthy veggies to the tofu making this dish one that meets 4 of the 6 G-BOMBS that Dr. Joel Fuhrman advocates we eat every day. Not sure what those healthy G-BOMBS are? Denise tells you in the opening section of the video. Then Georgie shows you how to make this dish quick and healthy with step-by-step instructions. So if you haven't yet incorporated this tasty, protein rich dish with lots of plant nutrients into your dietary plan, take a listen and then try it out. We'd love to hear back how it worked out for you. Enjoy! PS: If you are concerned that eating soy is going to cause cancer, that's old news. Check out this interview with breast surgeon Kristi Funk. The part on soy being healthy begins at 35:14 into the interview.    • How to Reduce Cancer Risk | Interview with...  . You can also go to Nutritionfacts.org and listen to Dr. Greger explain the most recent research on soy being protective against cancer. We do recommend that you choose organic soy or GMO Free soy. Here's the recipe: TOFU SCRAMBLE (NO OIL OR SUGAR) Prepared by the Happy Vegan Couple For your health, use organic ingredients as much as possible Ingredients ½ package of Organic Extra Firm Tofu cubed (We buy ours from Trader Joes and it’s called Organic High Protein Tofu. This tofu is dense and you don’t have to drain the water out of it before using.) 2024 NOTE: We changed to Organic Hodo Tofu because it has more calcium to absorb than the TJ brand). About 1/2 cup low sodium veggie broth to sauté veggies ½ tsp each of salt, onion powder and garlic powder 1 tsp each of chili powder and turmeric ¼ tsp black pepper 1 red bell pepper sliced 1 red onion sliced in ½ rings 3 large cloves of fresh chopped garlic 2 cups (8 oz package) sliced mushrooms 1 medium zucchini chopped into ½ cubes 4 cups chopped kale. (You can substitute other greens such as swiss chard, collards or spinach). 2 chopped green onions and a couple cilantro sprigs for garnish Instructions 1. Combine in a bowl ¼ cup of the veggie broth with all seasonings (not the fresh garlic) and mix. Set aside. 2. Sauté the red bell pepper and onion in a bit of veggie broth on medium heat for a few minutes. Add fresh chopped garlic and sauté a bit more. Then add mushrooms and zucchini. Stir and sauté for couple of minutes until the veggies are cooked to your preference. If you need to add more veggie broth to keep food from sticking to your pan, add a bit at a time. 3. Remove cooked veggies from pan and put in a bowl and set aside. 4. Place a bit of veggie broth in the sauté pan and add the tofu. Now add the veggie broth that has the seasonings in it to the pan. Stir and sauté for a few minutes to coat the tofu on medium heat. 5. Take the cooked veggies that were set aside and now add them to the tofu. Mix well and continue cooking for a few more minutes. 6. Next add the chopped greens to the pan. Mix and cook covered for a few minutes until greens are softened. 7. Plate the tofu scramble and top it with the green onion and cilantro for garnish. 5. Serve with corn tortillas, beans, potatoes and salsa if you like. Or roll up your tofu scramble in a whole wheat tortilla to make a burrito. Note: You can sub other veggies and seasonings for your own personal preferences. This is just one of many variations of tofu scramble. Enjoy!