An UP and GO, breakfast meal with a touch of Asian flavors and ingredients!
スクランブルエッグ (Japanese)
/sūkūranbūrūeggū/
Serves 3-4
1 tsp. (5 ml) each: (dairy-free) organic butter and olive oil
1 organic leek, cut lengthwise, rinsed, and thinly sliced
organic mushrooms, thinly sliced
organic carrot, cut into matchsticks size
organic red or yellow bell pepper, roasted, and thinly sliced
pinch or two of turmeric
1 pound (455 g) extra firm organic tofu, crumbled
organic bok choy, rinsed, bottom removed, separate the leaves
3 sprigs parsley chopped or dry parsley
splash of rice vinegar
optional: Add other vegetables you like, sautéed
i /ee/
一 /ichi/. Heat the skillet with the butter.
二 /ni/. Sauté the leeks about 2 minutes.
三 /san/. Add the mushrooms and sauté few minutes.
四/ shi/. Add and sauté the carrots and roasted peppers for a minute.
五 /gō/. Stir in the turmeric and tofu.
六 /rōkū/. Add about 2 Tbs. (30 ml) water.
七 /shichi/. Cover and reduce heat to low.
八 /hachi/. Simmer about 5 minutes.
九 /kū/. Stir in the bok choy and cook until the leaves begin to wilt.
十 /jū/. Fold in the parsley with the rice vinegar before serving.
