Photo: Stephanie Weaver
This breakfast scramble is inspired by a visit to Blossoming Lotus Restaurant in Portland, Oregon, as well as a recipe in Alicia Silverstone’s The Kind Diet. You can use any combination of veggies that are in season.
You can incorporate pinto beans, black beans, or black-eyed peas. You can add more garlic or skip it. You can use bok choy or greens and whatever type of mushrooms are available. It can be a made-from-scratch recipe or a clean-out-the-crisper recipe. If you’re not into all the veggie prep, feel free to use frozen veggie medleys or pre-prepped vegetables, open a can of beans and a package of tofu. You won’t be sorry!
- 1 carrot
- 1 sweet potato (small)
- 2 green onions or 1/2 sweet onion
- 1/2 package cremini mushrooms
- 1/2 package tofu (firm, extra- or super-firm)
- 1/2 cup black beans (about 1/2 15-ounce can)
- 1/4 head red cabbage
- 1 broccoli stalk
- 3 cloves garlic
- 1/2 - 1 cup veggie pulp from a juicer (optional)
- 2-4 tablespoons low-sodium soy sauce, tamari, or Bragg’s liquid aminos
- 2 tablespoons sesame seeds
- 2-3 teaspoons toasted sesame oil
- 1-2 teaspoons hot chili oil
- Rinse and drain the beans. Wash all the vegetables, leaving the skins on.
- Slice the mushrooms. Cut the carrot into thin diagonal slices. Thinly slice the cabbage. Cut the sweet potato into small dice (about 1/4” cubes). Peel and mince the garlic cloves. Thinly slice the green onions or mince the sweet onion. Cut the broccoli into small chunks.
- Heat about 2 tablespoons olive or grapeseed oil in a large skillet or nonstick saute pan. When the oil is shimmering, add the onions, carrots, mushrooms, and the sweet potato.
- Cook, stirring every couple of minutes, for about ten minutes. Break up the tofu with your fingers and add to the pot, along with the veggie pulp (if using).
- Add the tamari, sesame oils, and sesame seeds. Add the garlic, broccoli, beans, cabbage, and continue to cook for another five minutes.
- Taste and adjust seasonings. Makes 6 generous servings.