nutty tofu scramble in cabbage cups: Combine 3T nut butter, 2T water, 1.5tsp cumin, 1/2tsp turmeric and 1/8tsp cinnamon-set aside. Water sauté 1/4c+ chopped onions and 2 minced garlic cloves. Add 10-12 oz. crumbled organic sprouted tofu, 1/2c massaged kale cut chiffonade, 1/4c thinly sliced red cabbage, nut butter spice mix, 1tsp+ pink salt and pinch of black pepper. Stir until all coated. Serve in cabbage cups. #vegan
Shared by c_om_passion (Theresa C.) and selected for Food.