Tofu Scramble

As of two weeks ago I no longer eat soy—my stomach just can't digest it like it should—but I snapped some pictures of a few of my favorite recipes prior to making this diet change. I didn't want to keep these yummy dishes from you, so even though I won't be eating them exactly as the recipes call for, I still wanted to share them with you.

If you aren't into tofu, replace with garbanzo beans—my taste buds actually prefer it this way. I always double this recipe so that I have plenty of leftovers. Enjoy!

1–2 tablespoons coconut oil, or olive oil
1/2 cup onion, minced
1/2 cup carrots, diced
1/2 cup celery, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon turmeric
1/2 tub firm tofu, or 2 cups garbanzo beans, soaked and cooked
 Sea salt and freshly ground pepper to taste

Heat oil in a frying pan and add onions, carrots, and celery. Cook until veggies are soft. Then add parsley and turmeric, and stir. Crumble tofu (or garbanzo beans) and add to pan. Stir some more. Continue to heat for about 5 minutes more, or until heated through. Salt and pepper to taste.