I love this recipe because it’s super healthy. It also helps me start the day with a protein rich meal that helps me sustain my energy level throughout the day. And it’s cholesterol free! I always try to use organic ingredients whenever possible.
1 tablespoon extra virgin olive oil
1 medium size yellow onion chopped into ½ inch chunks
1 cup shitake mushrooms - chopped
2 cloves garlic minced
1 lb. extra firm tofu drained
¼ cup nutritional (brewers) yeast
Juice of ½ lemon
1 carrot peeled and grated
2 teaspoon ground cumin
1 teaspoon dried thyme crushed with your finger
1 teaspoon ground paprika
½ teaspoon ground turmeric
1 teaspoon sea salt
Heat the oil in a skillet over medium heat. Saute the onions for 3 minutes until soft. Add the mushrooms and sauté for 5 minutes. Add garlic, sauté for 2 minutes. Add the spice blend & mix in for 15 seconds or so. Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic & spices mixed in. Crumble tofu (don’t crush) and mix well. Allow the tofu to remain chunky. Cook for 15 minutes at low heat. Stir occasionally, adding a little water if necessary to keep from sticking. Add lemon juice and nutritional yeast and blend into the mix. Grate the carrot into the mix. I like to serve this dish with guacamole and salsa and your favorite toast and beverage. Feeds 4 to 5 people.
Gail’s recipes are posted on her Sustainable Prostate Menu Blog on the PAF website: www.prostateawarenessfoundation.org