Turmeric-Tofu Scramble with Dill Basmati Rice

INGREDIENTS

1/2 yellow onion, diced

olive oil

1-2 cups cauliflower florets, thinly sliced

1-2 zucchini, diced

1 package of extra-firm tofu

spinach

cilantro and basil, chopped

salt

pepper

red chili flakes

garlic powder

turmeric

lemon/lime juice

1 cup basmati rice, rinsed 3 times

fresh dill, chopped

serve with avocado, hot sauce, chopped herbs

METHOD

Remove extra moisture from tofu - place a folded paper towel in a shallow bowl or plate and then place tofu blocks on top.

Put another folded paper towel on top of the tofu followed by a heavy pan or a few bowls. Let the tofu sit for 15-30 min.

Place rinsed rice in a small pot and fill with 1 cup filtered water, 3/4 teaspoon salt, and 1 tablespoon of olive oil. Bring to a boil and then lower to a simmer. Once most of the water is gone, place the lid on the pot and cook for another 10 or so minutes. While it cooks, check to see if it’s sticking to the bottom of the pot and therefore needs more water. Turn the heat off and allow the rice to steam for another 5-10 minutes. Add in lots of dill and more olive oil (or butter). Taste and see if more salt is needed.

Heat up oil in a large pan and sauté onion until golden. Then, add in cauliflower. Once cauliflower softens, add in zucchini, chili flakes, salt, and pepper. Add more oil if needed. Add in spinach and sauté until wilted. Move veggies to one side of the pan.

Add more olive oil to the empty side of the pan. Use your hands to crumble the tofu into the pan. Season with garlic powder, turmeric, salt, and pepper. Sauté tofu for a few minutes and then combine with veggies.

Add in cilantro and basil and squeeze some lemon/lime. Taste and adjust for seasoning.

Serve scramble on top of rice and garnish with avocado, hot sauce, and cilantro.