When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.
This morning’s plantiful breakfast:
Tofu scramble with oil-free roasted potatoes.
¼ cup vegetable broth (plus a little extra)
4 scallions, thinly sliced
1 block extra firm tofu, drained and crumbled
1 jalapeño, seeded and diced
½ tsp. salt
1 tsp. GF low sodium tamari
½ tsp. turmeric
¼ tsp. black pepper
¼ tsp. garlic powder
Heat up a medium pot and add vegetable broth. Once it begins to sizzle add scallions and cook for about 4 minutes or until most of the vegetable broth has cooked off. Next, add the jalapeño, tofu, tamari, and spices. Cook for another 2 minutes or so.
Oil-Free Roasted Potatoes
1-2 medium sized russet potatoes, rinsed, dried and cut into cubes
¼ cup vegetable broth
2 tbsp. brown rice bread crumbs
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. salt
Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.
Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).