I love tofu scramble for breakfast or brunch. But sometimes I feel like it’s way too much tofu and not enough whole grains. That’s why I add brown rice and make this dish truly kick-ass.

• 1 tsp sesame oil and vegetable oil (any combination) OR 1 tbsp vegetable broth
• 1 block firm tofu (12-14 oz) crumbled
• 1/4 onion chopped
• 1 clove garlic crushed
• 1/4 tsp of turmeric
• 1 1/2 cups leftover cooked brown rice
• 1 medium carrot chopped
• 1/2 cup mushrooms chopped
• 1 cup broccoli chopped
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 green onion chopped (optional for garnish)
• sliced cucumber (optional for garnish)
• 2 slices of whole grain toast (optional side)

1. Start heating up a flat-bottomed heavy pan, pot or wok on medium heat
2. Add oil or broth and heat for 1 minutes
3. Add crumbled tofu and stir every couple minutes. Cook for about 5 minutes
4. Add onion and garlic and stir and cook for about 3 minutes
5. Sprinkle in turmeric and stir
6. Add carrot and stir and cook for about 2 minutes
7. Add mushrooms and stir and cook for about 2 minutes
8. Add broccoli and stir and cook for about 2 minutes
9. Add soy sauce and rice vinegar and stir and remove from heat
10. Garnish and put toast on the side and enjoy