Featured on Nancy’s Kitchen, Episode 1 : Breakfast series

Episode video after recipe.

Ingredients:

• 1 cup firm organic tofu (high protein + low fat)
• 1-2 medium onions (Vit C= antioxidant (AO), collagen + Chromium (helps with blood sugar management)
• 1-2 cloves of garlic
• 1⁄2 squeezed lemon (vit C, cleanser)
• 1 cup mushroom of choice (vit C, D, B, zinc, iron, selenium, Mg and so much more…)
• 3-4 cups Fresh Spinach (Ca, Mg, K, Mn, Vit A, B9, K)
• 1 Red Sweet Pepper (Vit C = powerful AO + helps with connective tissue)
• 1/3 cup water

Spice mix:

• 1 Tbsp. nutritional yeast
• 1tsp turmeric (anti-inflammatory properties)
• 1tsp paprika
• 1 tsp sea salt
• 1 tsp black pepper
• Sweet Potato bites:
• 1-2 sweet potatoes with skin, peel if not organic (vit A, vit C, fiber)
• 1 tbsp olive oil or avocado oil
• 1 tbsp oregano
• 1⁄2 tsp turmeric
• 1 tsp black pepper
• 1 tsp red pepper
• 1 tsp Himalayan salt

Directions: 

Step 1: Peel sweet potatoes, add olive oil, spice mix and set aside for 10 min and put in air fryer for 30 minutes while you prep tofu scramble.

Step 2: Crumble tofu in a bowl; add lemon and spice mix and set aside while you chop onions, garlic, peppers and mushroom.

Step 3: On medium heat add water and sauté garlic and onion of 2 minutes, then add red peppers, sauté for another minute, add mushroom sauté for another minute. Add tofu scramble sauté until warm and at the end add spinach.

Step 4: Warm tempeh slices

Step 5: Serve tofu scramble with tempeh slices and potatoes. Pepper sauté 1 min.

Preparation time 30 minutes

Serves 2-4

Want pancakes instead