This is one of my kids favorites weekend breakfast meals. Super quick and easy to make and very tasty, should take you no more than 20 minutes to prepare.
Serves 4-5. Add a nice wedge of avocado to each plate to take it to the next level.
Coconut Curry tofu with Quinoa side dish
1 1/2 tablespoon Safflower oil (better than olive oil for high heat cooking)
1 Medium yellow onion diced
1 Red Bell Pepper
1 tablespoon curry powder
1/2 teaspoon turmeric
1 Can Organic Coconut Milk
1 block of Firm tofu make sure the package says organic and NON-GMO
1 bunch of kale( just the leaves no stems then chiffonade...shredded or finely chopped)
1/4 cup of Cilantro leaves chopped
Maldons sea salt or another good quality salt and cracked pepper to taste
Large skillet on med-high heat when pan is hot add 1 tablespoon oil and onions and bell peppers. After 1 minute move the onions and peppers to one side of the pan. Then add 1/2 tablespoon of oil to the side of the pan with no veggies and then add curry and tumeric directly in that oil. Stir spices and wait for them to foam a little in the oil. After your spices are activated add coconut milk and then crumble the tofu into small pieces and add to skillet, mix all the contents of your skillet together. When coconut milk starts to boil add your kale and fold it into the coconut mixture until kale starts to wilt and turn bright green. Turn the heat off add salt and pepper and garnish with cilantro.
Quinoa with currants and coconut shreds
2 cups water
1 cup Quinoa
1 tablespoon Olive oil
1 tablespoon of currants
1 tablespoon of shredded coconut
2 tablespoons of chopped parsley
Sea salt and pepper to taste
In a medium size pot bring 2 cups of water to a boil.....Add quinoa and reduce heat to a simmer and cover pot. 12-15 minutes later after water has evaporated remove from heat. let cool for 5 minutes and add the following currants. coconut shred . parsley. olive oil and sea salt and pepper to taste.
Enjoy!