A Kripalu style light breakfast that’s full of minerals, protein, and greens, and comes together in less than 10 minutes. It’s salty and umami so it changes up the standard sweet breaky while hydrating the body. GF+V
This is great for all 3 doshas. The sour and salty miso is considered “building” or brahmana, which the body senses as nourishing and grounding to vata; I think of it as an epsom salt bath for your belly. Bitter and astringent taste found in greens cool pitta, cleanse the blood, and keep kapha light.
Tofu is a great plant protein. Organic tofu has higher prana (life force) than low quality shelf stable soy used in protein powders and soybean oil in packaged food. I actually started making my own from organic soybeans. If that sounds cool to you, you can purchase a kit here and follow these instructions.
Ingredients for one:
Organic firm tofu, about 1/4 package, cubed small
1 big handful kale, chopped small
2 T miso paste (yellow or white is slightly sweet and mild, red is more pungent and intense)
Method:
Heat up about 2.5 cups water in a small pot. Once boiling, add greens and tofu and lower to simmer, about 3 minutes until greens are tender but still bright green. Turn off heat.
Scoop miso paste into your soup bowl and ladle about a cup of the hot water. Blend well with a fork, then pour the concentrated miso broth back into the pot and give it a stir.
The soup is ready! Pour it back into your bowl and enjoy.