This dish can be prepared for breakfast, lunch or dinner. It can be eaten with toasted whole grain bread topped with sliced avocado as a sandwich, in a lettuce wrap, with whole wheat tortilla (Roti) or just by itself.
Ingredients: ½ medium onion finely diced 2 sweet red bell-pepper finely diced ( you can use yellow/orange or green ) 3 or 4 medium sized cauliflower florets crumbled (coarsely pulsed in a food processor )
1/2 cup sliced cherry tomatoes ½ (7 oz) firm tofu crumbled 1 cups sliced mushrooms
For Seasoning: 1/2 tsp chipotle powder (if not available substitute with cumin, paprika ) 1/4 tsp cayenne pepper 1 tbsp low-sodium soy sauce( I use Braggs Amino can substitute with Tamari, Coconut Amino ) 1/3 tsp salt ½ tsp turmeric
½ tsp dried oregano
For Garnish: Few chopped fresh basil leaves 1/4 cup chopped cilantro 1/4 cup sliced green onions (green part)
Instructions: Heat a medium skillet ( I used cast-iron) or saucepan. Place the onion and red bell pepper in the skillet and saute over medium-high heat for 4-5 mins, or until the onion is translucent. Add water (1 to 2 tablespoons at a time) to keep the vegetables from sticking to the pan.
Add the cauliflower and seasoning ingredients to the pan, stir and cook for 2-3 few minutes. Add the crumbled tofu, tomatoes, and mushroom. Cook for 5 minutes or until the vegetables are nicely sautéed and browned. Stir in the basil leaves, cilantro and green onions. Taste and adjust seasonings as needed.
Happy Cooking!
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