Vegan Green Tea Scramble
Description
Courtesy of Jade Leaves Tea House.Ingredients
At a glance
Cooking Method
Stir-Fry
Main Ingredient
Carrots
Rice
Onion
Red Pepper
Garlic
Pepper, Sweet
Squash, Summer
Course/Dish
Main Course
6 oz. organic firm tofu
Oil
1–1½ c. crunchy seasonal, organic vegetables (carrots, peppers, onions, water chestnuts, bamboo shoots, squash), chopped
½ t. organic garlic, minced
¼ t. organic sea salt
¼ t. organic mixed black and white peppercorns, ground
½ t. organic powdered green tea (matcha is okay, but any green leaf or tip will do such as Dragonwell, Bi Lo Chun or Gunpowder.)
Organic rice blend (such as basmati, brown rice, etc.), cooked
Oil
1–1½ c. crunchy seasonal, organic vegetables (carrots, peppers, onions, water chestnuts, bamboo shoots, squash), chopped
½ t. organic garlic, minced
¼ t. organic sea salt
¼ t. organic mixed black and white peppercorns, ground
½ t. organic powdered green tea (matcha is okay, but any green leaf or tip will do such as Dragonwell, Bi Lo Chun or Gunpowder.)
Organic rice blend (such as basmati, brown rice, etc.), cooked
Methods/steps
Stir-fry tofu in a pan with small amount of oil. Mix in green tea while stirring for about 1–2 minutes. Add vegetables and spices and continue cooking on medium heat until veggies are cooked to desired level. Serve over warmed cooked rice blend with tamari or tamari ginger sauce.
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