Super Heathy Tofu Scramble

Tofu Scramble
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

Spice blend:
2 teaspoon ground cumin

1 teaspoon dried thyme crushed with your finger

1 teaspoon ground paprika

½ teaspoon ground turmeric

1 teaspoon sea salt

To Prepare:
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

Curried Split Pea Soup

Gail’s Recipe of the Month

Curried Split Pea Soup

A vegan soup that will warm you up during cold winter weather

 

1 tablespoon virgin olive oil

2 cloves minced organic garlic

1 organic onion – chopped into ¼ inch pieces

2 tablespoons fresh minced organic ginger

2 teaspoons curry powder

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cardamom          

Pinch of cinnamon

2 teaspoons sea salt

4 cups water

4 cups vegetable broth

1 cup split peas

1 grated organic carrot

Fresh organic cilantro for garnish

 

In a pot, sauté onions in olive oil over medium heat for 5 mins. Add garlic, ginger, spices and salt. Saute for 2 mins more. Add water and stir. Add split peas and carrots. Cover and bring to a boil. Reduce heat and simmer for 1 hour, until the peas are tender. Garnish with cilantro.

Always use organic ingredients whenever possible!

 

Gail Etzler serves on the board of directors for the Prostate Awareness Foundation, and has been founder and executive director Ken Malik’s partner for nearly twenty years- almost from the beginning of his prostate cancer journey.  A breast cancer survivor herself, Gail has experimented over time and has learned how to cook tasty and nutritious prostate and breast cancer friendly vegan dishes. Some recipes contain seafood, a great source of Omega 3 fatty acids.  All of her recipes are free of dairy products and low in fat.

 

Gail’s recipes are posted on her Sustainable Prostate Menu Blog on the PAF website: www.prostateawarenessfoundation.org