Marmalade Seitan Stir-fry

2 cups chopped Seitan (pre-packaged or make your own)
1/4 cup Marmalade Jam or Preserves
3 TB Soy Sauce
1 TB water
1 ½ tsp fresh grated Ginger
6 heaping cups (or 1 big bag) fresh Spinach
½ cup toasted Macadamia Nuts (toast on skillet for 2 minutes to golden)

In deep pot, mix seitan, marmalade, soy sauce, water, ginger. Stir fry for about 9 minutes on medium heat. Add fresh spinach, lower heat, cover pot and let spinach steam for 2 minutes until wilted. Toss in toasted macadamia nuts. Serve with brown rice. (Serves 3)

Breakfast Tofu Scramble

1 block Firm Tofu
½ tsp turmeric
½ tsp garlic powder
1 TB onion powder
Dash of Parsley (dried or fresh)
Salt & Black Pepper to taste

Drain block tofu and squeeze out excess water by pressing on a napkin. Using a fork or potato masher, crumble until tofu resembles scrambled eggs. Mix all ingredients in a pan and cook on medium heat for 8 minutes. As it heats, the scrambled tofu will start to turn yellow, due to the turmeric.

Serve with grits and asparagus (or toast).

I use powdered garlic/onion because it’s fast when rushing out the door in the morning. You can substitute with fresh ingredients (chopped red bell pepper, sliced mushrooms, scallions, etc…)