My usual Sunday breakfast, which I just had. I like have this with grapefruit on the side sprinkled with sucanat/Rapadura (organic raw sugar, before all the good stuff is taken out of it). Organic is mostly out of our budget right now, but the two things I ALWAYS buy organic are corn and the bit of soy I eat, to avoid GMOs (even though that is sadly becoming impossible).
6 oz. (about 2/5ths an average package) of organic firm tofu
2 tsp coconut or sesame oil (the healthiest to use for cooking, the fats in olive oil aren't so healthy cooked, better to sprinkle on salads or already cooked food)
2 tsp Bragg's Liquid Aminos or soy sauce
1/2 tsp tumeric (a bright yellow spice used in Indian cooking, it's flavor is mild...slightly mustard-like. Is a good anti-inflammatory spice)
1 large carrot, peeled and grated/shredded
1/2 cup frozen chopped spinach (a staple in my freezer, you can do a million things with it, quick, easy and nutritious...frozen veggies are actually as equally nutritious as fresh)
2 sprouted wheat tortillas (Ezekiel 4:9 or Alvarado Street Bakery make good ones)
Salsa, as desired
Heat oil in a large skillet on medium heat. Add shredded carrots and stirfry for a minute or two. Crumble tofu into skillet (literally pick it up in your hands and crumble, much like feta cheese), sprinkle tumeric over the mixture and stir to evenly coat tofu with tumeric. Drizzle Braggs or soy sauce and stir well again. Add frozen spinach to skillet, stir and cover with a lid. Allow spinach to steam for a couple of minutes or until warm.
Warm/soften tortillas slightly by turning on a low flame on the stove top (only works with a gas stove). Very carefully lay tortilla directly on the flame, and heat or a few seconds...watching carefully to not burn. Flip and warm on other side. Alternatively if you have and electric stove you can heat tortillas in a skillet or in a microwave.
Serve on sprouted wheat tortillas and top with salsa, as desired. Also good served on 4 corn tortillas instead.