I thought I would share this recipe with you - goes nicely with our Organic Happy Breakfast Blend. Scrambled Tofu is great with toast. I am always happy to replace eggs, just so my cholestrol stays within a “happy range.” (Our Happy Breakfast Blend is a classic English Breakfast Tea that has been "happified". It's designed to make you start your day on right happy note!)
Serves 4. Cooking Time: 20 minutes.
14oz firm tofu, water drained after pressing
1 tbs olive oil
¼ tp mustard seeds
2 tbs chopped red onion
¼ tp ground turmeric
pinch hing (asafoetida)
¼ tp sea salt
¼ tp ground pepper
pinch ground cumin
1 tbs chopped cilantro
Warm oil in heavy skillet. Add mustard seeds and heat until they begin to pop. Add onion, cook until translucent. Add the whole tofu cube into skillet and mash them into small pieces. Add rest of of the ingredients, except cilantro. Stir well. Cook for 5-7 minutes. Throw in cilantro just before serving.
It's getting hot out there. It's only June and we have a rare heat advisory out today. One of the things you can do to stay cool and energized is make yourself a iced coconut matcha latte. Its a very easy recipe to follow. (Check out the video at the end).
It's getting warm and toasty out there. Guess what's it time for? Iced Tea!!!
Let me share with you today a very easy method of making iced tea. It is a method we use at Leaf Tea Bar. It is a very easy way to make iced tea this way. There is no need to wait for the tea to cool, and you can make this practically with any tea. I love it with Darjeeling first flushes and other lighter delicate teas.