Serves: 3
Total Calories: 172

1 tablespoon basil oil or extra virgin olive oil
5 garlic scapes or thickly sliced garlic cloves
1 cup green beans cut into 1 inch slices
2/3 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 teaspoon turmeric
1 pound soft tofu cut into 1/2 inch cubes
2 cups coarsely chopped tat soi or spinach
1/2 cup coarsely chopped basil
4 tablespoons nutritional yeast

1. Heat the oil in a medium-sized skillet over medium heat. Add the garlic scapes, beans, bell pepper, onion, and turmeric, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color and become fragrant.

2. Add the tofu and combine with the ingredients. Continue to cook 3 minutes, or until the tofu is yellow in color.

3. Stir in the tat soi, and cook about 1 minute or until it begins to wilt. Add the basil to the mixture, cook a minute, then turn off the heat. Stir in the yeast and tamari. 4. Adjust the seasonings, if desired, then serve immediately.

For a Change . . .
• Change the flavors of this scramble by substituting cilantro for the basil, collards for the tat soi, corn for the bell pepper, and/or scallions for the red onion.
• Use firm or extra-firm tofu for different textures.

Nutritional Facts:

Serves: 3
Total Calories: 172
Calories from Fat: 40

More Recipes from the Going Wild in the Kitchen Cookbook:
Going Wild for Breakfast Mix and Match Chart
Raspberry Almond Smoothie
Cranberry-Banana Smoothie
Vanilla-Scented Bulgur with Dried Cherries and Toasted Walnuts
Coconut Pecan Granola
Super Breakfast Porridge
Porridge with Coconut and Dates
Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
Scrambled Tofu with Garlic Scapes
Scrambled Tofu with Tomatoes and Fresh Basil
Berry Good Waffles
Applesauce Pancakes
Teff Banana Pancakes
Banana-Blueberry Pancakes
Cranberry Scones
Lemon Poppy Seed Cake
Blueberry Muffin Cake
Blueberry Cornbread