1/2 cup bouillon
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1/2 pound mushrooms, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon tumeric
4 cups cooked barley or brown rice
1 12-ounce container firm tofu, cut into ½” chunks
1 tablespoon soy sauce, or to taste
1 tablespoon sesame seeds
chopped parsley for garnish

Bring the bouillon to a boil in a large frying pan or pot. Add the onion, peppers, mushrooms and gingerroot. Cook about 10 minutes, stirring frequently, until softened, adding a little more bouillon if needed. Add the cooked whole grains, tofu, soy sauce and sesame seeds and continue to stir, breaking up the tofu a little so it has the consistency of scrambled eggs. Serve garnished with chopped parsley if desired.

Yield: 4-6 servings