My poor little beets were too crowded in my garden. It was time to do some thinning this week, and the end result was a giant bag of beet greens with teeny tiny beets. I tried to give away some but there were no takers. Everyone already had their own plethora of beet greens. So what does one do with them? I decided to try a beet green and tofu scramble. It was actually quite delicious and nutritious. The recipe follows.
But first, I want to talk about soy milk versus hemp milk. I love both of them because they are great substitutes for cow's milk which I cannot use. Both are similar in taste, texture and nutrition but soy milk wins in the category of mixing with hot liquids. If you like milk in your tea or coffee, definitely stick with soy. Hemp milk separates every time you add it to a hot beverage which tends to make your drink less appetizing. Fortunately, since I did the candida elimination protocol, I can tolerate soy again. Hemp milk works well in everything else but give me soy milk in my tea any time.
Those who are getting rid of candida, as I am, need to stick to the unsweetened versions of both which makes for a huge savings in calories. Admittedly, the unsweetened versions aren't very tasty by themselves but that's easily fixed with a drop or two of stevia.
Beet Greens and Tofu
Ingredients for one serving:
8-10 beet tops washed and chopped
Two-fifths of a block of firm tofu cut into cubes
2-3 minced cloves of garlic
1 T. olive oil
salt and pepper to taste
Heat 1-2 tsp. of olive oil in a skillet. Add the garlic and cook until softened. Toss in the tofu and stir fry until crispy. Add in the beet greens and cook just until wilted. Season with salt and pepper and drizzle on a little more olive oil.