Kotthu roti (finely chopped whole wheat pita) with carrots, collards and black beans (turmeric, garlic, ginger, coriander, cumin, braggs liquid aminos, liquid smoke, sea salt, evoo, chili flakes, garam masala, cloves, all spice).
Scrambled tofu (vegetable stock, cumin, turmeric, nutritional yeast, garlic, onion powder, rosemary, basil, savory, tarragon, nama shoyu), with portabello and scallion duxelles (evoo, sea salt, black pepper, vegan red wine) sided with gingered broccoli and red peppers (sea salt, evoo, ginger, lemon juice, nama shoyu).
To get the marbled effect with the scrambled tofu, I sauteed all of the crumbled tofu with the main ingredients, set half aside, and then sauteed the other half with turmeric, cumin and nutritional yeast.
