| Enjoy ‘Tofu Scramble with Kale, Fennel & Tomato’ for Sunday brunch. Combine this easy to prepare meal with the weekend newspapers and a hot cup of Body-Kind Coffee. Relax into your morning and enjoy a day of rest. Its light, dry and clear qualities will combat any congestion or feelings of brain fog. You will feel full, nourished and fresh after this meal. |
| Ingredients |
| 1/2 tsp CUMIN |
| 1 c FENNEL STALK |
| 1 tbsp GHEE |
| 1/2 lbs KALE |
| 1/4 pinch RED PEPPER FLAKES (CHILI) |
| 1 c TOFU |
| 2 whole TOMATO |
| 1/4 tsp TURMERIC |
| Instructions |
| 1. Drain tofu and firmly pat dry with absorbent towels to remove moisture. Then, use a fork to crumble. |
| 2. In a non stick pan, heat 1 tbsp ghee and gently fry cumin, turmeric and chilli powder for 1-2 minutes. |
| 3. Saute chopped kale, tomato and fennel for 5 minutes, then add crumbled tofu. |
| 4. Continue to cook for another 5 – 7 minutes until tofu is coated in spices and cooked through. |
Anna Godfrey 