Tofu Scramble

HolyRolly

12 oz. Tofu, smushed up 1 tbsp. Extra virgin olive oil
2 stalks celery, chopped 1 tsp. tumeric
2 tbsp. chopped sun-dried tomatoes ½ tsp. paprika
1 cup chopped spinach, kale, or chard 1 clove garlic, minced
1 cup sliced yellow onions 2 tbsp. dulse flakes (or cut dulse into ½ inch long squares)
6 oil-cured black olives, sliced
1 potato, cut into small cubes

Heat oil on medium heat in a wok, cast iron, or stainless steel frying pan (each of these give the dish a different consistency). Add potatoes, cook until semi-soft. Wash hands. Add tofu by mashing it with a potato masher or just smushing it between your fingers. Cook tofu for 10 minutes. Add turmeric, paprika, garlic, celery, sun-dried tomatoes, spinach (or kale or chard), and onions. Cook for another 5-10 minutes, depending on how crunchy you like your celery. Add dulse and cook for two more minutes. Remove from heat, serve, smile and eat.

Nutrition Analysis per serving (1/2 recipe): 403 calories, 32g protein, 40g carbs, 16g fat.
Carbs 37% Protein 30% Fat 33%

Diet Direction: Building. To make balancing, remove 4 oz. tofu, double the amount of all the vegetables (except the potato, only add ½ potato), and add 4 sliced black oil-cured olives. This makes it: carbs: 45%, protein: 23% fat: 32% w/ same # calories. To make cleansing remove 6 oz. tofu, double all veggies (including potato). This makes it: carbs: 57% Protein 22% Fat 21%

Ingredients:
Onions are thought to have originated in Middle Asia and India. They have been grown and eaten since recorded history. In many cultures they are a symbol of eternity. Onions belong to the allium genus, it is the enzyme alliinase that makes you cry when you cut them. They are high in Vitamin C, and also contain vitamin A, the B-complex, calcium, magnesium, potassium and traces of other minerals. Onions also contain the anti-oxidants selenium, quercitin, and glutathione. Allium foods (both onions and garlic) are useful in the prevention and treatment of asthma, Alzheimer's disease, cancer, heart disease, strokes, and high blood pressure. Onions decrease blood lipid levels, prevent clot formation, lower blood pressure and significantly lower blood sugar.

Dulse is the common name for several edible red algae that grow at the low tide line on rocky marine coasts. Most dulse comes from the North Atlantic, and there is a long Northern European tradition of dulse use. Dulse is rich in protein, iron, B6, and B12. It contains Vitamins C, E, A, and the rest of the B-complex as well. It also contains potassium, magnesium, calcium, iodine, manganese, copper, chromium, zinc, and is a natural source of fluoride. Dulse is an excellent way to get minerals and a salty taste without adding salt. Dulse provides a natural source of iodine, an essential trace mineral needed by the thyroid gland to maintain proper metabolism. Iodine is an essential ingredient in the thyroid hormone that helps to regulate body temperature, blood cell production, and muscle and nerve function.

hollyann

This is a great recipe but unfortunately any of us who are ER+ cannot have tofu as it is soy based and we can't have soy...

makingway

Tofu!!! Geez..that would be like a nail in my coffin...

Snewl

 Both my onc and my surgeon have said that there is NO evidence that moderate amounts of soy in the diet cause in increase in cancer risk for ER+ women. This goes along with the information I have read on sites such as http://brcaprevention.evidencewatch.com/ (lots of great information but involved reading). Also, check out http://www.cancerrd.com/, a dietician who is a cancer survivor. I am a vegetarian (well, a relaxed vegetarian as I sometimes eat fish) and I like soy products, so, I will go with my doc's consensus and eat moderate amounts of whole soy.

Anonymous

I'm also a "relaxed vegetarian" (I love that, Snewl!) and eat soy in moderation. Early on, my onc suggested that I cut back to once or twice a month and I do fairly well with that guideline. I do crave it though! Anyway, thanks so much for the recipe, Holyrolly!

~Marin