Serves a Party of 4
Another day another nutrient packed and satisfying breakfast!
Aren’t those colors just so wonderful for your eye balls?? The more color to your meal typically means it is loaded with some top of the line nourishing components to make our bodies function and digest at its highest ability leaving no choice but to feel energized and fueled up to conquer whatever your day brings.
For this grits bowl here, I would recommend consuming it before or after an intense workout or any form of an active day. Being loaded with almost 40 grams of carbs, it would be perfect to replenish those burned calories in the best way. While most plant-based carbs are on the healthier side, they will convert almost instantly into energy to keep your body going even after some extreme activity while also being lower in calories than the average breakfast.
Grits alone include a variety of antioxidants, B Vitamins such as Folate, as well as iron to assist with the production of red blood cells to help transport oxygen from the lungs to the rest of your body in which can prevent those unwanted migraines and fatigued feeling we all know and hate dearly.
In addition, the iron also helps create white blood cells that helps the body fight of common infections which is great for all aspects of life.
Not only does this meal feature the lovely and tasty grits all of us southern people know and love, it is also packed with a loaded tofu scramble including onions, peppers, garlic, kale, black beans, tofu and of course the wonderful spice turmeric that has all kinds of healing components in itself.
Last but not least, this breakfast is entirely gluten-free for anyone who may suffer from Celiac Disease or even if you are just someone who prefers to stay away from the dreaded gluten we always hear mixed reviews about.
Ingredients:
- 1 Cup of Yellow Stone-Ground Grits
- 1 Diced Red Onion
- 1 Diced Red Bell Pepper
- 1 Diced Yellow Bell Pepper
- 3 Cups of Chopped Kale
- 2 Tsp of Minced Garlic
- 8 oz of Extra Firm Tofu
- 1 Can of Black Beans
- 2 Tablespoons of Turmeric
- 1 Teaspoon of Paprika
- Dash of Dried Parsley
- Salt and Pepper (to taste)
- 1/4 Cup of Plant-Based Butter
- 1 Pack of Light Life Veggie Bacon
Begin by boiling the cup of grits in about 2 and 1/2 cups of water.
While they are boiling, heat up a large saucepan and begin the tofu scramble by sauteing the red onion and minced garlic in a dazzle of oil.
After a few minutes of sauteing toss in the bell peppers, scramble in the tofu with your hands, and add in the black beans, turmeric, paprika, a few pinches of salt and pepper and mix it all around allowing it all to simmer for a few more minutes.
By now it should be time to give the grits a good stir and turn the heat down adding in a bit of water if necessary followed by the plant-based butter and a pinch of salt and pepper.
To finish the tofu scramble, fold in the 3 cups of chopped kale, turn the heat down, and cover it allowing the kale to cook down for a minute or two.
For the veggie bacon, dazzle a circle or two of oil onto a heated saucepan and allow the bacon to cook for a few minutes on each side.
Finally, plate up the grits on the bottom of your bowl, dash them with the dried parsley, place about a cup of the tofu scramble around the grits in a circle, and place the veggie bacon on the very top.
You will be AMAZED by how much flavor comes from this dish and I hope you enjoy!
Plant Sugar Kitchen 