Recipe of the Week: Tofu Mushroom Stir Fry with a Kale Carrot Sweet Salad

Tofu Mushroom Stir Fry

4 tbs. olive oil

2 tbs. sesame oil or ghee (clarified butter)

½ onion minced

5 cloves of minced garlic

1 lb. sliced mushrooms

1 lb. Broccoli Florets and cubed stem

½ lb. Spinach

4 oz. Soy sauce

1 lb. cubed baked tofu

2 eggs

Pepper to taste

Sauté onions, garlic, and mushrooms with the olive oil and sesame oil in a large pot or wok for 10 minutes or until caramelized.  Add the broccoloi, spinach, and soy sauce and simmer until soft and cooked down for another 10 minutes. Add the tofu and crack the eggs directly into the stir-fry, stir until fully cooked and tofu is hot.  Eat by itself or serve over quinoa or brown rice.

Kale Carrot Sweet Salad

1 lb chopped kale

2 large grated carrots

2 cubed apples

12 oz. cherry tomatoes

1 handful of chopped almonds

1 handful of raisins

Balsamic vinaigrette to taste

(optional Sliced Hardboiled eggs)

Combine all ingredients together in a large bowl. Add Balsamic vinaigrette or mix in a separate jar or bowl. Toss salad with dressing or serve dressing on the side.