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What's for breakfast? A green stir fry

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April 27, 2009

By Jill Schatz, NW VEG Board member

The latest rage these days is drinking a green smoothie for breakfast, made with a paltry amount of chopped spinach, a leaf or two of kale or some other healthy green. Yes it's quick, raw and very good for you, but when you have time to cook and want something more to chew on, try a green stir fry! Originally inspired by a long-ago tofu scramble from Blossoming Lotus, here is what's for breakfast at our house, often with leftovers for lunch. We've been adding the optional kumquats while they're still in season too, which is out-of-this-world good. If you don't cook with oil, try reconstituting sundried tomatoes and "steam frying" with splashes of the soaking water.

Tofu, Sundried Tomato and Kale Stir Fry

  • 4-5 ounces extra firm tofu (press if needed), 1/3" dice
  • 1/4 c. oil-packed sun-dried tomatoes, diced
  • 2-3 tsp. oil from tomato jar
  • 1 T. minced fresh ginger
  • 1/8 tsp. Chinese five spice
  • 1/3 c. diced onions
  • 1 med. carrot, thinly sliced
  • 1-2 cloves minced garlic
  • 2 thinly sliced kumquats (optional)
  • 4-6 c. (or more!) chopped kale
  • 2 tsp. tamari
Add the tofu, tomatoes, oil, ginger and five spice to a 12" cast iron skillet or well-seasoned wok on medium-high heat, stirring to coat the tofu, and then stir fry as needed to evenly cook. When the tofu begins to brown, gradually add other ingredients in the order given. If the tofu and veggies are really sticking, add splashes of water (or sherry, sake or more oil) as needed. Start adding the kale about four minutes before you think everything else will be done, adding more as it cooks down. Toss in the tamari just before taking the pan off the heat.

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