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Tofu Scramble Nashville Style

          Media types say that Nashville has spawned a new class of people known as the Creative Class. Well, there is nothing new about that! Nashville has been a creative center for a long time. Creative types don't tend to get up early so brunch is quite popular here. I want to share a favorite tofu scramble recipe that is perfect for brunch and so delicious, you won't believe it.

Saute collard greens, mushrooms and a couple of garlic cloves in olive oil to which is added a teaspoon of apple cider vinegar, when the collards have wilted,  add extra firm organic tofu mashed up with a fork to scrambled egg size and tossed with tumeric to give it that bright yellow color. To that  add salt and black pepper to taste and a teaspoon organic maple syrup. Then  let it all cook down for a few minutes to give the tofu time to absorb the sweet and salty flavors.
Today I served it up with rosemary and goat cheese grits, yum! And sliced pears drizzled with maple syrup, cinnamon, and  crunchy raw cacao nibs. Maple syrup by the way is a wonderful detoxifier . I use it in a lot of dishes.
You can't get more Southern than collards and grits and we ate ours out on the porch.
Gilby loves it when we dine on the porch. Sometimes a neighbor will stop by, have a cup of coffee, and pet him. But most of all he loves it when the other dogs, walking by on their leashes,look at him enviously as he sits at the table with his mistress who shares food. Being a city dog isn't half bad...especially if that city is Nashville. Oh la la y'all.

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