Greens in a Garlic Tahini Sauce with Tofu. Umeboshi vinegar adds a delicious lemony and salty flavor to the sauce of this nutritious, quick and easy non dairy, vegan dish. Here I am demonstrating how to push the greens aside in the pot when adding organic tahini to the greens and tofu. Thanks to Pat Antaya6 for coming to my hands on vegetarian cooking class for health and longevity and taking this photo.
“I admit that I was drawn to this dish by a rush of nostalgia for the many tofu scrambles I have prepared and eaten in now-defunct vegetarian restaurants. That and my obsession with eating leafy greens. Turmeric is a brilliant anti-inflammatory, and nutritional yeast is loaded with B12 that vegetarians may need.”