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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



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