Breakfast bowl...

This is what breakfast looks like at our house a few times a week. We are seemingly addicted to the combined flavors of cilantro and mint, and have melded that with our traditional macro-meal for a new fresh spin....

We try to eat some brown rice for breakfast a few times a week, and combining our favorite seasoned tofu with it, topped with some Thai chili sauce or Sriracha sauce makes it even better. Here's the star of the show, the seasoned tofu, a dish we have always bought from our local Asian market. I've searched for recipes for it for a couple of years, and finally came up with a good approximation on my own. If course, a matter of days later, a recipe popped up on a search, and it turns out I wasn't far off. If you like tofu, you'll love this dish...

Take some firm tofu, slice and drain it, wicking the water out with some absorbent paper towels like Viva. In a medium bowl, mix equal parts toasted sesame oil, water, soy or tamari sauce, and red pepper paste. Chop green onions and add toasted sesame seeds to the mix and start spooning the mixture into a glass container. Lay the slices of tofu down in layers, spooning he mixture over each layer, and top with remainder. Allow to marinate in refrigerator for a few hours (if you can wait that long) before diving into this.

Our breakfast bowl contains brown rice (long grain for summer), steamed kale and cabbage with onion, and a small slaw made with cabbage, cilantro and mint, garnished with bean sprouts. Maybe not for everyone, but one of our favorite breakfasts!