Turmeric, nutritional yeast and black pepper spice of this delicious seasonal tofu stir fry. Served on organic local tortillas garnished with fresh picked edible nasturtium flowers, this is a yummy and easy brunch.
Fun to cook and eat!
As the seasons change, I often change the veggies & herbs in my tofu scrambles.
Yesterday I seasoned it with basil and Thai basil and left the tomatoes out.
Today I used yellow squash from my garden. Sweet peppers, onions, collards, cilantro and tomatoes picked @Brookfield Farm, my CSA (Community Supported Agriculture)
Leslie Cerier, The Organic Gourmet
Renowned Chef & Author
Gourmet Getaway Retreats
Vegetarian Cooking from the Heart