Easy Tofu Scramble

 


Tofu Scramble

Like scrambled eggs, tofu scramble is seriously like the easiest meal to whip up. Unlike eggs, however, tofu scramble is free from cholesterol and is cruelty-free! Add veggies in and you have a healthy, balanced meal. You can get really creative with it, adding in things like red/green peppers, diced onions, beans, kale, and the list goes on.

In honor of St. Patty’s Day, I chose do an Irish color theme by using loads of spinach, zima tomatoes and adding green food coloring to my tofu. Green “eggs” and “ham,” anyone? The tofu turned out to be a vibrant, neon green once I mixed in the Tumeric, which, I thought looked pretty cool. If you have kids, this is one way to make their veggie-packed breakfast fun!

For the “ham,” I used Tofutti tempeh bacon which is thick cut and has a very similar texture to ham, but with a smokey bacon flavor. Tofutti definitely has best tempeh on the market. Lightly grease a pan with oil, throw some slices in as you would any bacon, and voila. No piggies harmed here.


Ingredients

  • 1 package extra firm tofu (I prefer Nasoya brand)
  • 1 tsp. Tumeric
  • 1 tsp. Cumin
  • 3/4 tsp. onion powder
  • Half bag of fresh spinach (approx 2 ounces or two big handfuls)
  • 3/4 cup baby tomatoes (whole or sliced in half)
  • salt & pepper to taste
  • sriracha or hot sauce

Directions

  1. Drain all water from tofu
  2. Heat frying pan on a medium heat
  3. Add 2 tbsp olive oil to heated pan and add in tofu, using a spatula to break it up into pieces.
  4. Optional Step: Add 4 drops of green food coloring and stir in until the tofu gets a green hue.
  5. Add in tomatoes (I sliced mine into halves)
  6. Stir in all spices
  7. For approximately 8 minutes, continue breaking up and tossing the tofu mixture, letting some pieces turn a golden brown, but not letting it burn. Heat might need to be turned up a bit during this step.
  8. Stir in spinach and cook for another 5 minutes, until the spinach wilts.
  9. Add extra salt & pepper to taste; drizzle sriracha or hot sauce on top and serve hot.

 

 

 

Melissa

The Best Sugar Cookies

Hey again,

With Valentine’s Day right around the corner (giving me yet another excuse to indulge in sweet treats), I figured I would share my fave sugar cookie recipe with you all. The recipe uses pumpkin puree as an egg substitute and it surprisingly works great! The recipe states that you can use apple sauce instead with varied results, but from my past experiences, I would suggest sticking with the pumpkin in this case. Apple sauce works best for moist bakes goods, like muffins and cupcakes; whereas, pumpkin puree makes cookies tender and chewy. Just be sure not to over-bake them, which is I’ve noticed is easy to do for most people. My mom has always told me to slightly under-bake all cookies… pulling them out of the oven as soon as they begin to get a golden hue. Works every time!

If you have the time to spare, the recipe includes instructions for how to make homemade frosting. However; if you’re short on time like I tend to be, you can honestly just use most Pillsbury or Duncan Hines frostings (the vanilla flavors are usually vegan), but make sure to double check the ingredient lists. I prefer to use natural ingredients when it’s not too complicated, so I like the idea of making my own frostings and food colorings (beets for red color). If you’re the same way, the recipe link below contains a sub-link to homemade natural food-coloring. Sometimes I cheat and get my frosting from the local Whole Foods. The brands Wholesome, Simple Mills, and Miss Jones are all vegan organic and can be found at pretty much any natural foods market.

Below is the before and after of the heart-shaped sugars cookies I made last year. I free-handed these hearts with a knife, but feel free to shape them how you please, depending on the occasion. The recipe is linked below, so check it out!

IMG_4076 Link to Recipe: Minimalist Baker’s Sugar Cookies

Melissa