Today was one of those days.
It was getting close to 11:30 before I realized I hadn't eaten anything yet.
So, instead of calling it breakfast or brunch I decided to call it first meal :-)
|Tofu miso scramble.|
I started with a few simple ingredients:
|Carrot, grated ginger, tofu and green cabbage.|
The carrot and cabbage went into a pan on medium heat with a teaspoon of coconut oil.
When the vegetables were softened (about 7 minutes) I turned the heat to low and added in the ginger, tofu and the miso mixture.
|A mixture of 1Tbsp. of miso paste, 1/4 cup of water and 1 Tbsp. of soy sauce.|
I covered the pan and let it simmer on low for another five minutes.
The dish turned out somewhere between a stew and a soup. The veggies still had some crunch and the tofu picked up ginger/miso flavor. Yum!
There was quite a bit of sauce after cooking - so this would also do well ladled over a bed of rice.