Tofu Fried Whole Grains with Crunchy Cashews

Directions

1. If you’re cooking your own whole grains, cook them according to the package instructions.
2. Heat a large frying pan over medium heat. Add the cashews and toast for a few minutes, stirring frequently. Remove from the pan and set aside.
3. To make the tofu scramble, heat 1 teaspoon sesame oil in the same pan. Crumble in the tofu with your hands, then add the nutritional yeast (if using), paprika, turmeric, and black pepper. Cook until any liquid has reduced, 3 to 4 minutes.
4. Remove from the pan and set aside.
   To the same pan, add another teaspoon of sesame oil along with the chile (if using), garlic, and ginger, and cook for 1 minute. Add the stir-fry vegetables, bean sprouts (if using), and peas. Cook for 3 to 4 minutes, so the veggies still have a little crunch to them.
5. Stir in the tofu scramble, whole grains, scallion, and soy sauce, and cook for 1 to 2 minutes to heat through.
6. Taste and adjust seasoning to preference, then serve topped with the toasted cashews.

Tip: You can always switch out the tofu scramble for two large eggs, scrambled, with turmeric and black pepper.

Storage: This will keep in the fridge for up to 3 days.