(Not Your Normal) Fried Rice
Fried rice is traditionally greasy and egg covered. Ick.
We decided to try making a fried rice we could feel good about, one that wasn't so mutually unhealthy and damaging.
We used just onions and corn in ours for veggies (Alex can't stand peas for some reason), but they compliment the rice really nicely!
1 cup of cooked brown rice
2 cloves of garlic, minced
1/4 cup chopped onion
1/4 cup corn
2 tablespoons soy sauce
4 ounces extra firm tofu, strained and crumbled
1-2 teaspoons coconut oil for frying
Add minced garlic, chopped onion and coconut oil in a large skillet or wok.
Sauté over medium heat until onions become translucent.
Add crumbled tofu and stir.
Stir in one tablespoon of soy sauce.
Turning the heat to medium-high, add the cooked rice, corn, and remaining soy sauce and stir to combine everything.
Cook for about 5 minutes, or until rice begins crackling.
Refrigerate leftovers. Enjoy!
South of the Border Scramble
Happy February everyone! Tomorrow is Groundhog Day and in two weeks, Valentine's Day. Madness! And thats how I felt this morning when I woke up-overwhelmed. Beginning of the month always means time to pay bills and rent, plus the year seems to be flying by already! This morning I was in serious need of a warm breakfast with a little kick to get me going. I've been toying with the idea of a tofu scramble for a while, but was hesitant. Would it be delicious? I never even liked scrambled eggs...do I even want to try to replicate them? Trust me, you do. These taste absolutely nothing like eggs. They taste like HEAVEN. The texture and look is reminiscent of eggs for sure- light, fluffy tofu, turned a bright golden yellow thanks to a little turmeric; the taste was full of flavor, like garden veggies and garlic and salsa and YUM!