healthy breakfast stirfry

I love a delicious weekend brunch. But, they can be filled with lots of, potatoes, pancakes, waffles, muffins and many other items that can be heavy on the simple carbohydrates. I like the addition of a nutrient dense veggie fry that gives you the fiber and anti-oxidants to start the day off right! You can add crumbled tofu or eggs to ensure you're getting a good serving of protein or leave it out if you have some meat at the meal. The thing about this recipe is that it's super adaptable and you can really choose what you please. You could add white cabbage, sliced zucchini, broccoli, cauliflower... whatever needs using in your fridge!
This recipe is adapted from Minimalist Baker, one of my favourite sources of inspiration! 

SCRAMBLE (this would yield two healthy servings)

• 1 small block of extra-firm tofu (or use scrambled eggs! Or omit entirely)
• 1-2 Tbsp grapeseed or avocado oil
• 1/4 red onion, thinly sliced
• 1/2 red pepper, thinly sliced
• 1 cup thinly sliced purple cabbage
• 2 cups kale, loosely chopped

SAUCE

• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• water to thin

Instructions:

1. If using tofu: pat dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a sauce. Set aside.
3. Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
4. Add kale and cabbage, season with a bit more salt and pepper, and cover to steam for 2 minutes.
5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
6. Use a spatula to move the veggies to one side of the pan and add tofu (or beaten eggs). Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned. (If you are using eggs, be sure to stir them frequently so they scramble nicely)
7. Serve immediately with the breakfast potatoes, toast, or alone. You can add more flavor with salsa, hot sauce, and/or fresh cilantro. 

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