A Tale of Two Scrambles

15-minute Sweet Potato Scramble

Recipe by Danielle Joy for One Green Planet

Ingredients:

• 2 medium sweet potatoes, chopped in chunks
• ¼ cup sweet white onion, chopped
• 4 garlic cloves, minced
• 1½ tablespoon coconut oil
• ¼ cup gluten-free or all-purpose flour
• 3/4 teaspoon sea salt
• ½ teaspoon black pepper
• coconut oil for cooking

Directions

1. In a food processor, chop up the sweet potatoes.
2. Add the remaining ingredients and process until well mixed.
3. Heat up some coconut oil in a skillet
4. Place the sweet potato scramble in the skillet and let it cook for 3 – 5 minutes.
5. Stir so that the uncooked side now faces the bottom of the skillet. And cook for another 3 – 5 minutes.
6. Taste to see whether the sweet potato is cooked.
7. Serve & enjoy!

15-minute Easy Tofu Scramble

Recipe by Liqin Cao.

Ingredients:

• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• One package firm tofu, 14 to 16 ounces
• 1 tablespoon vegetable oil
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric
• ½ teaspoon black salt (kala namak) or sea salt

Directions

1. Drain excess water and cut tofu into 1/8” thin slices.
2. Heat vegetable oil in frying pan over medium high heat. Once hot, carefully spread tofu slices evenly across the pan. Cover and cook for 5 minutes.
3. Carefully flip the tofu slices over. Add the diced bell peppers. Uncover and cook for 4 minutes.
4. Add turmeric, black pepper and salt. Stir for another minute.