Autumn Tofu Scramble

Tofu scramble is my jam. I’ve had it every which way I can think of at this point, with every type of mix-in possible. That was until I was eating brekkie one day recently and as I was enjoying my yummy Fieldroast apple maple links I had an epiphany. I actually haven’t had tofu scram every way I can think of, and I haven’t had all the mix-ins either. Could tofu scram be enjoyed seasonally? What about sweet? My mind was spinning with such crazy ideas, but a couple of days later I made it over to the kitchen to test my theory out. The result? A delicious new take on tofu scram that my taste buds were pleasantly surprised by. It’s 50% savory, 50% sweet, and 100% bomb vegan protein.

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What You’ll Need:

  • 1/3 block of organic firm tofu, drained
  • 1/2 cup brussel sprouts, chopped (finely or roughly depending on the texture you want!)
  • 2 small to medium carrot sticks, diced
  • 1/4 green apple, diced
  • 2-3 teaspoons turmeric
  • 2 teaspoons pink Himalayan pink sea salt
  • 2 teaspoons black pepper
  • 1/2 tablespoon agave syrup
  • 1 tablespoon olive oil
  • 1/2-1 teaspoon black salt (kala namak)*

What to Do:

  1. Heat a medium to large skillet over low-medium heat with 1 tablespoon olive oil.
  2. Once hot, add the chopped brussel sprouts and carrots to the skillet and saute them approximately 2 minutes.
  3. Add the green apples to the skillet and continue the saute for another minute, stirring the veggies and fruit until well mixed.
  4. Reduce heat to a low simmer and add agave syrup to veggie and fruit mix.
  5. Stir syrup into mix continuously for approximately 10 seconds then let sit and simmer.
  6. Crumbled drained tofu over the top of the veggie and fruit mix to create the scram.
  7. Sprinkle turmeric over the top of the crumbled tofu, then, mix everything together until turmeric is well blended into the tofu and it is completely yellow.
  8. Return the heat to low/medium and add pink Himalayan sea salt and black pepper. Stir until well mixed into scram.
  9. Continue to saute scram until veggies and apple are slightly tender, approximately another 2-3 minutes.
  10. Remove from heat and transfer to serving dish. Enjoy alone or with some of your favorite breakfast sides.

 

 * Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!

Date posted on Instagram: 11/23/18

Kale Potato and Rice Soup

This Slightly Irish-inspired soup is really filling. Its basically a hearty meal inside of broth, which makes everything go down smoother in my opinion, while still keeping all the hearty-ness if that makes sense :-D. Three simple ingredients plus broth and a little bit of flavor go a long way with this one.

Kale, Potato and Rice Soup

What You’ll Need:

  • 1 cup of uncooked white rice
  • about 5 baby yellow potatoes
  • 4 full leaves of kale, chopped into large pieces
  • 1 1/2 cups low-sodium vegetable broth
  • 3 teaspoons essential seasoning blend*
  • 2 tablespoons olive oil

 

What to Do:

  1. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  2. Boil about 1 1/2 cups of water in a medium-sized saucepan and place baby potatoes in water.
  3. Boil potatoes until tender (you should be able to poke a fork through them easily), about 5-10 minutes.
  4. Drain potatoes but leave in saucepan.
  5. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  6. Once oil is hot, add chopped kale and saute until kale is tender. Add 1 teaspoon of seasoning blend to kale and stir.
  7. Once kale is done, add with potatoes in saucepan.
  8. Add broth to saucepan and place back on heat that is on a low simmer.
  9. Add remaining seasoning blend to broth and simmer until broth is hot.
  10. Transfer cooked rice to serving bowl.
  11. Pour broth mixture over rice and serve. Bon appetit!

 

 

Date posted on Instagram: 2/23/18