Hi!!!

Cooking is definitely a meditation for me. During this week, we have been asked to self isolate, and I have been cooking up a storm!

My gratitude this week has expanded as I feel the blessings I have to be in a safe, beautiful home. Really taking this time to slow down, dive inward, share my offerings virtually and spend time doing things I love as I spend my time at home. It has been quite the week with many different energies circulating the world… I am sending so much love to you!

So lets dive into this recipe- one of my favourite brunch meals- tacos. Today, I used tofu and veggies as the filling and it was delicious. It was a simple combination of some of my favourite vegetables which are sweet potato and red cabbage.

Ingredients:
Servings: 8 tacos

1 sweet potato, medium sliced
1 package of organic tofu
1/2 onion, diced
1/2 small red cabbage, thinly sliced
1 cup of spinach
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp curry powder
2 tbsp of nutritional yeast
3 tbsp of tamari
2 tbsp of olive oil or coconut oil
pepper
salt
tortillas of choice
cilantro (optional)
lime (optional)
avocado sliced

Instructions:
1) Preheat the oven to 375F. Prep the sweet potato by slicing medium thick rounds and coating with oil of choice, add salt and pepper. Pop in the oven and time for about 15-20 minutes.
2) Place a pan on medium heat, add oil and onions and sauté till translucent.
3) Add the thinly sliced red cabbage and cook until tender.
4) Add the turmeric, paprika, curry powder, salt to tase, and pepper. Coat the onions and cabbage in spices.
5) Crumble the block of tofu with your hands into the pan.
6) Add the tamari and nutritional yeast- cook for a few minutes.
7) Check on the sweet potato and when it is ready, heat the tortillas either in the oven or on another skillet on medium heat.
8) When it is all ready, plate by topping the heated tortilla with tofu scramble, sliced sweet potato, avocado and option to add cilantro and lime for more flavour.