Lose the egg, keep the scramble. Add cleansing mustard greens, crisp snap peas, green beans and some leftover rice and you’ve got a protein-rich, alkalizing breakfast. Whadda way to start the day!
1 cup leftover cooked sushi (or brown) rice
1 sheet toasted nori (for garnish)
15 ounces tofu (1 package of my preferred brand = The Bridge tofu)
4-5 large mustard green leaves
6 green beans
8 snap peas
1 Tablespoon sesame oil
1 Tablespoon tamari sauce
1 sheet toasted nori for garnish)
Remove the tofu from the package and rinse it in cold water.
Chop the onion into small (inch-long) pieces.
Trim any brown ends of the green beans and trim the snap peas if desired; then wash each separately. Cut the green beans and snap peas into inch-long pieces; set them aside.
Trim any brown spots from the stems of the mustard greens and wash them well. Chop them roughly into 2-inch-wide strips and set aside.
Heat a stainless steel or cast iron skillet for about 30 seconds on a medium flame.
Add the sesame oil and warm it in the pan for another 30 seconds. Add the onion pieces and saute them until they begin to sweat and become translucent. When the onions are lightly browned, add a pinch of salt to bring out more flavor. Next add the mustard greens and allow them to soften in the pan. Add the string beans and snap peas next, quickly sautéing them with the onion.
When the greens are cooking, crumble the tofu with your fingers or a fork and place it in the skillet.
Use a wooden spoon to combine the ingredients. When the tofu is hot, after cooking for about three minutes, add the soy sauce and mix well. Now add the leftover rice to one side of the pan to warm it quickly.
In the meantime, cut the nori into strips of any width (your preferenc) and set aside.
Scoop the tofu mixture into individual bowls and top with the nori strips. Serve.
©Nancy Wolfson-Moche 2016