Pagan Power Bowl

by Friday Gladheart. Originally published in The Practical Witch’s Almanac.
Servings: 5–6 | Prep Time: 20–25 minutes

1. Drain and press the tofu, then cut it into ½-inch cubes. If you don’t like tofu, you can substitute two diced grilled chicken breasts or a cup of shrimp.

2. Beat and scramble the eggs; set aside for step seven.

3. In a large pan, sauté the minced garlic, onion, and diced carrots in a small amount of vegetable oil. If using garlic powder, wait to add it in step eight. Stir-fry on medium-low heat until the carrots are tender and the onions turn golden.

4. Add the frozen peas or edamame and heat for a few minutes.

5. Stir in the beans or chickpeas and heat briefly, then add the cooked rice or quinoa.

6. Fold in the leafy greens. My favorite mix is a handful of spinach, a handful of kale, and a small bundle of dandelion greens, coarsely chopped. Cook for another minute or two, stirring gently.

7. Fold in the scrambled eggs.

8. Add the tofu on top and sprinkle with seasonings. Start with two tablespoons of soy sauce and adjust to taste. You may also add salt, pepper, Pad Thai sauce, sesame oil, Hoisin sauce, or your favorite stir-fry blend.

9. Gently fold the tofu and seasonings into the mix.

10. Garnish with fresh avocado slices. For extra magic and flavor, top with fresh herbs such as cilantro, tulsi (holy basil), chives, scallions, or basil.

Storage:
Do not store with the avocado garnish. Refrigerate for up to four days or freeze individual portions for easy meals on the go.