Here is a delicious gluten and dairy free recipe that I cooked up last night for myself.  The powerful flavors of the saffron and coconut make this a tasty meal for any season.

Ingredients

• 2 eggs
• 1 egg white
• 1/4 cup Greek plain yogurt
• 1 Tbsp. oil
• 1 sweet onion, finely chopped
• 1 Tbsp. minced garlic
• 1/4 cup dairy-free milk (soy, hemp, rice, nut)
• 1 large tomato, finely diced
• Dash of Nu-Salt and pepper
• 1 Tbsp. apple cider vinegar
• Dash of saffron
• Dash of curry powder
• 1 tsp. agave nectar
• 4 cups brown rice, cooked
• 5 scallions, finely chopped
• Handful of fresh cilantro leaves
• 1/4 cup unsweetened coconut flakes
• 1/4 tsp. coconut extract
• 1 tsp. nutritional yeast
• Dash of cinnamon
• 1 block extra firm tofu, pressed and drained

Directions

• In a medium bowl, combine eggs and egg white; beat with a fork until blended.
• Coat a large pan with cooking spray and heat over medium-high heat.
• Pour in egg mixture and scramble.  Remove eggs and set aside.
• To the same pan, add oil and heat over medium-high heat.  Add garlic and onions; stir fry until golden brown.  Add Nu-Salt, pepper, vinegar and diced tomato; continue to stir fry for 2 minutes.  Slowly add the non-dairy milk, cinnamon, agave nectar, nutritional yeast, saffron, curry, coconut flakes, coconut extract.
• Add brown rice, tofu and continue to stir fry for another few minutes.
• Add in the cooked eggs.  Stir fry for another minute to ensure even cooking.
• Remove from heat and serve.  Top with scallions, a dollop of Greek yogurt and cilantro.
• Enjoy!