Breakfast is breaking the fast of sleeping through the night. Served at the time of day when the body needs an easy wake-up, a chance to stabilize blood sugars, hard-to-digest foods like bacon and eggs or intense sweets like donuts jolt our delicate systems. Foods like these make us feel, at best, irritable, at worst, sluggish and lethargic. But here’s a great dish for those of us who want heartier morning fare, giving us a centered energy for the day, with long-lasting endurance from the plant protein.
Makes 3-4 servings
- 1 teaspoon vegan butter substitute
- 1 teaspoon extra virgin olive oil
- 1 small leek, split lengthwise, rinsed free of dirt, thinly sliced (you can use 3-4 scallions if you don’t have leek)
- sea salt
- 6-8 cremini mushrooms, brushed free of dirt, thinly sliced
- 1 carrot, fine matchsticks
- ½ red bell pepper, roasted over an open flame, peeled, seeded, thinly sliced
- Generous pinch turmeric
- 1 pound extra firm tofu, coarsely crumbled
- Sea salt
- 3-4 baby bok choy, rinsed well, bottoms removed, leaves separated from stems
- 2-3 sprigs fresh flatleaf parsley, coarsely chopped
Step By Step Instructions:
Heat a dry skillet. Melt vegan butter with oil and add leek, with a pinch of salt. Sauté leek until limp, about 2 minutes. Add mushrooms, a pinch of salt and sauté’ until mushrooms release their juices and begin to re-absorb them. Add carrot and roasted peppers, a pinch of salt and sauté’ for 1 minute. Stir in turmeric and tofu, season lightly with salt and add 2 tablespoons water. Cover and reduce heat to low. Simmer, stirring frequently, for 3-5 minutes. Stir in baby bok choy until the leaves just wilt. Fold in parsley before serving and serve hot.
COOK’S TIP: Vary the vegetables as you desire, but keep them on the delicate side. I love adding finely shredded Brussels sprouts when they’re in season. I also like to add fresh herbs, in season, for added flavor.