Serves 3 to 4
The shiitake mushrooms in this tofu scramble recipe have demonstrated strong anti-tumor activity by enhancing various immune system functions.
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 green or red bell pepper, chopped
- 2 tablespoons olive oil
- 1 stalk of celery, diced
- 8 to 12 thinly sliced shiitakes
- 1 teaspoon soy sauce
- 8 ounces tofu, diced
- 1 teaspoon turmeric powder
- 1 bunch of spinach or chard, washed and drained
- 1 teaspoon basil
- Salt and pepper
- Sauté the onion, garlic, and green or red pepper in olive oil for 3 to 4 minutes. Stir in the celery and shiitakes, and sprinkle with the soy sauce.
- Cook for 4 to 5 minutes, then add the tofu and turmeric. Cook another 2 minutes. Gently stir in the spinach or chard, cover, and let cook until the greens are wilted—about 2 to 3 minutes.
- Remove from the heat, then add the basil. Season with salt and pepper. Optional: You can use the same ingredients but substitute 4 eggs for the tofu.
Beth Baugh has been the managing editor for ten books on botanical medicine and has been involved in the herb industry for almost thirty years. Christopher Hobbs, L.Ac., is the author of Herbal Remedies for Dummies (IDG, 1998) and many other books. Together, Christopher and Beth have recently completed an herbal correspondence course called Foundations of Herbalism; visit
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